Multigrain Rolls

Cooking Light
Multigrain RollsRecipe
Becky Luigart-Stayner
Whole wheat, rye, bran, and cornmeal combine with all-purpose flour for the heartiness of whole-grain bread with the lightness of a dinner roll. Loaves of this bread were popular in mid-19th-century America.
16 servings (serving size: 1 roll)


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1/4 cup cornmeal
1/4 cup wheat bran cereal (such as All-Bran)
1/4 cup golden raisins
3/4 cup boiling water
1/4 cup packed brown sugar, divided
1 tablespoon molasses
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 tablespoons butter, melted
3/4 teaspoon salt
2 cups all-purpose flour, divided (about 9 ounces)
1/4 cup whole wheat flour (about 1 ounce)
1/4 cup rye flour (about 1 ounce)
Cooking spray


Combine first 3 ingredients in a bowl. Stir in 3/4 cup boiling water. Let stand for 15 minutes.

Dissolve 1 tablespoon sugar, molasses, and yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes. Stir in cornmeal mixture, remaining 3 tablespoons sugar, butter, and salt.

Lightly spoon flours into dry measuring cups; level with a knife. Add 1 3/4 cups all-purpose flour, whole wheat flour, and rye flour to the yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Divide dough into 16 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll dough into a ball. Place rolls 1 inch apart on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

Preheat oven to 400°.

Bake rolls at 400° for 15 minutes or until golden brown. Cool on wire racks.

Created date

October 2006

Nutritional Information

Calories 119
Caloriesfromfat 13 %
Fat 1.7 g
Satfat 0.9 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 2.6 g
Carbohydrate 23.7 g
Fiber 1.1 g
Cholesterol 4 mg
Iron 1.3 mg
Sodium 128 mg
Calcium 11 mg