Finding tasty, healthy, whole-grain dinner rolls in the supermarket or even at a local bakery can be a challenge. Here's a not-too-big dinner roll you can feel good about serving for the holidays or any special occasion. Source: EatingWell Magazine, December 2006

Katie Webster
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Ingredients

Directions

  • Whisk milk, sugar, butter, oil and 2 eggs in a large bowl. Whisk yeast, whole-wheat flour, 1 1/2 cups cake flour and salt in a medium bowl. Gradually stir the dry ingredients into the wet ingredients using a wooden spoon. The dough will be very sticky.

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  • Sprinkle 1/2 cup cake flour on a work surface. Turn out the dough onto it and knead until all the flour is incorporated, 1 to 2 minutes. Coat a large bowl with cooking spray. Transfer the dough to the bowl, coat the top with cooking spray and cover with plastic wrap. Let rise at room temperature (about 70 degrees F) until doubled in volume, 1 1/4-2 hours.

  • Coat a 9-by-13-inch metal baking pan with cooking spray. Turn the dough out onto a lightly floured surface; pat into a rough 7-by-10-inch rectangle. Cut lengthwise into 4 equal strips (Photo 1) using a bench knife or butter knife. Then cut each strip crosswise into 6 equal portions (Photo 2). (Each portion will weigh 1 1/4-1 1/2 ounces.)

  • Working with one portion of dough at a time, gather and pinch the edges together, shaping the dough into a rough ball. The spot where the edges come together is the bottom of the ball (Photo 3). Place each ball, bottom down, on a clean work surface. With a slightly cupped hand, move the ball around in a circular motion, keeping the bottom in place while tucking the loose edges into it and stretching the surface of the dough tight (Photo 4). (If the outer skin breaks, set the roll aside and let it rest while rounding the remaining rolls. Reroll once the dough relaxes.) Arrange the rolls in the prepared pan. Cover with plastic wrap. (If following make-ahead instructions, refrigerate the rolls now.)

  • Let the rolls rise at room temperature until almost doubled in size, about 1 1/4 hours (Photo 5).

  • Preheat oven to 400 degrees F. Whisk the remaining egg in a small bowl, and brush the tops of the rolls with it (you'll have some left over); sprinkle with wheat germ. Bake the rolls until light brown on top, about 20 minutes.

Tips

Make Ahead Tip: Prepare through Step 4 and refrigerate overnight. Remove from the refrigerator and let rise until almost doubled in size, about 31/2 hours. Continue to Step 6.

Nutrition Facts

154 calories; 5.4 g total fat; 22 mg cholesterol; 135 mg sodium. 23 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (18)

Read More Reviews
18 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
12/22/2017
I made these rolls using salted butter all purpose flour and whole wheat flour and they turned out great. I baked them for only 18 minutes and they were perfect. Read More
Rating: 2 stars
01/20/2017
These were OK hot from the oven but once they cooled they became dry and crumbly. I could not tell that using the cake flour made them any lighter. Not impressed. I will keep looking... Read More
Rating: 4 stars
12/24/2013
Fluffy and wonderful With practice I was able to get the hang of shaping the dough. (Oiled hands helped.) Used coconut oil in place of veggie oil. Otherwise I followed the recipe as-written Pros: These rolls turned out airy and amazing. Cons: However I found the dough very soft and sticky to work with. Read More
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Rating: 3 stars
11/21/2012
Tasty but a little bland and dry These turned out good enough to serve with Thanksgiving dinner but they could have been a lot better. The wheat flour and wheat germ makes them a little heavy and dry and the unsalted better takes away some of the flavor that usually comes with salted butter. If I make these again I will probably make some changes to make them fluffier (not so dense) and more buttery which will probably make them less healthy. Pros: Healthy simple Cons: Dry bland Read More
Rating: 4 stars
09/19/2012
Moist and tasty rolls I made these rolls yesterday and they turned out awesome! I had to add a bit more flour than the recipe called for because the dough was a bit sticky (probably about 3-4 tablespoons all together) but they turned out great. It might not be the recipe (my oven runs very hot) but they baked up in only 10 (!) minutes so I was glad I checked them early. Pros: Tender soft and moist Cons: None Read More
Rating: 5 stars
05/28/2012
I've made these rolls many times and still love them! I've made some variations -such as adding honey instead of sugar and less butter (salted/unsalted!)- and these lovely rolls always taste amazing...not to mention the incredibly smooth texture! Pros: Beautiful texture tasty healthy Read More
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Rating: 5 stars
01/20/2012
Moist and tender whole wheat dinner rolls Delicious when combined with a light dinner. Pros: moist flavour healthy Read More
Rating: 2 stars
11/04/2011
Who wrote this? Whoever wrote this should look over how the recipe is written. Read the WHOLE thing (preferably four times) if you don't want too much of things in the wrong place or really enjoy starting things over. Pros: ingredients Cons: you have to double check the recipe 4 times to not mess up Read More
Rating: 5 stars
10/31/2011
Very good. I have added this to my lists of breads I bake for the end of year holdays. I made these rolls for Thanksgiving along with other varieties and froze the rest to eat throughout December. Sherry-Va Fairfax Station VA Read More
Rating: 5 stars
10/31/2011
I made this recipe today. Instead I made 2 loaves in 3/4 size bread tins. They were exceptional and I plan on making them as a healthy staple for my husband and I. Anonymous Kennewick WA Read More
Rating: 5 stars
10/31/2011
The perfect texture and delicious taste. Healthy alternative that tastes better than a traditional white roll! My family loved them even those who usually prefer white. Anonymous Dayton OH Read More
Rating: 5 stars
10/31/2011
My husband made these for Thanksgiving and they were such a hit that they've already been requested for Xmas dinner! Soft and they keep very well. Anonymous Bellevue WA Read More
Rating: 5 stars
10/31/2011
I have been looking for a healthier version of the traditional "overnight" refrigerator dough...thanks. Although my family prefered the full fat and white version I liked these more. Beth Mesa AZ Read More
Rating: 5 stars
10/31/2011
I generally avoid kneading as I've never been good at it but decided to try this anyway. I was amazed at how light and delicious these were! Anonymous Denver CO Read More
Rating: 5 stars
10/31/2011
Made these last weekend in preparation of making them for Turkey Day. They were excellent both in texture and taste. I'll be making them again for sure! Anonymous Omaha NE Read More
Rating: 5 stars
10/30/2011
I have made these for Thanksgiving the past two years to rave reviews. They will be on the menu again this year! Tons better than store bought brown and serve! Read More
Rating: 5 stars
10/30/2011
I made these for Thanksgiving and they were a big hit. They were a last minute addition and after I started I realized I didn't have unsalted butter or enough cake flour. Salted butter worked fine and I cut back the salt to about 1/2 or 3/4 tsp. I used 2 cups of whole wheat flour instead of 3 almost 1 cup of cake flour and all-purpose for the remainder. Even with my substitutions they turned out perfectly. Read More
Rating: 5 stars
10/29/2011
Absolutely awesome! I was searching for a refrigerator roll recipe as I had an appointment to go to and had company coming for dinner. The only different thing I did was I used 1/8 cup sugar and 1/8 cup splenda. The were light fluffy and had a wonderful taste/texture! Read More