Whole Wheat Rolls

Oxmoor House
3 dozen


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2 packages dry yeast
1/2 cup plus 1 teaspoon sugar, divided
1 cup lukewarm water (105° to 115°)
1 cup boiling water
1/2 cup shortening
1 teaspoon salt
1 egg, beaten
3 cups all-purpose flour
2 cups whole wheat flour
1/2 cup butter or margarine, melted
1 cup graham cracker crumbs


Combine yeast, 1 teaspoon sugar, and 1 cup lukewarm water in a small mixing bowl; stir well. Let stand 5 minutes or until bubbly.

Combine 1 cup boiling water, shortening, remaining 1/2 cup sugar, and salt in a large mixing bowl. Stir until shortening melts and sugar dissolves; let mixture cool to lukewarm (105° to 115°). Stir in yeast mixture and egg, mixing well.

Combine flour in a medium mixing bowl; stir well. Gradually add 2 1/2 cups flour mixture to yeast mixture; beat at low speed of an electric mixer until dough is smooth. Stir in remaining flour mixture to make a soft dough.

Place dough in a greased bowl, turning to grease top. Cover and refrigerate overnight.

Punch dough down. Shape dough with well-greased hands into 1-inch balls; dip each ball in melted butter. Place in lightly greased muffin pans using 3 balls in each muffin cup. Sprinkle graham cracker crumbs evenly over tops of rolls. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Bake at 375° for 15 minutes or until lightly browned. Serve warm.

Created date

February 2010