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Ingredients
| water: 1 1/2 cups (warm (110 degrees f/45 degrees c)) |
| granulated sugar: 1 Tbl |
| active dry yeast: 1/2 Tbl |
| salted butter: 1/4 cup (softened) |
| granulated sugar: 3 Tbl |
| eggs: 1 |
| whole wheat flour: 2 cups |
| salt: 1 Tbl |
| all-purpose flour (unsifted): 3 1/2 cups |
Refrigerator Rolls II
Credit: AllRecipes
User rating:
"You can refrigerate this easy to make dough for up to a week. So these delicious rolls will be ready when ever you want them to be."
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Prep Time
20 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
Directions
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine yeast mixture, butter, remaining white sugar, egg, whole wheat flour and salt; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover dough and refrigerate for at least two hours and up to one week.
- Break off small even pieces of dough, form into rounds and place in greased muffin tins. Let dough rise until nearly doubled, about 90 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 15 to 20 minutes, until golden.