Multigrain Rolls

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.

Yield: 16 servings (serving size: 1 roll)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 13%
  • Fat: 1.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.6g
  • Carbohydrate: 23.7g
  • Fiber: 1.1g
  • Cholesterol: 4mg
  • Iron: 1.3mg
  • Sodium: 128mg
  • Calcium: 11mg


  • 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


  1. Combine first 3 ingredients in a bowl. Stir in 3/4 cup boiling water. Let stand for 15 minutes.
  2. 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.
  3. 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).
  4. 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.)
  5. 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.
  6. Preheat oven to 400°.
  7. Bake rolls at 400° for 15 minutes or until golden brown. Cool on wire racks.

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