Whole Wheat Rolls
(2) Ratings

Whole Wheat Rolls

Prep Time: |
Cook Time: |
Makes: 2 dozen rolls


  • 2 cups 500 mL milk
  • 1/2 cup 125 mL sugar
  • 1 tbsp 15 mL salt
  • 3 tbsp 45 mL Crisco® All-Vegetable Shortening
  • 3 cups 750 mL Robin Hood® Whole Wheat Flour
  • 2 packages quick rise instant yeast (or 2 tbsp/30 mL loose)
  • 2 large eggs
  • 2 3/4 to 3 cups 675 to 750 mL Robin Hood Original All Purpose Flour
  • Crisco Vegetable Oil


  1. In saucepan, heat together milk, sugar, salt and shortening until warm (120ºF to 130ºF/48ºC to 53ºC), stirring occasionally until melted. In large mixer bowl, combine whole wheat flour and yeast. Add milk mixture and eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat for 3 minutes at high speed.
  2. By hand, stir in enough all purpose flour to make a soft dough. Turn out on lightly floured surface. Knead until smooth. Grease a large bowl with Crisco vegetable oil. Place dough in bowl, turning once to coat surface. Cover. Let rise until double about 1 1/2 hours. Punch down. Cover and let rest 10 minutes.
  3. Grease and dust with flour a 17 by 11-inch (45 by 29 cm) baking sheet . Cut and shape dough into 24 rolls. Place on prepared baking sheet. Cover and let rise until almost double, about 45 minutes.
  4. Heat oven to 400ºF (200°C). Bake 15 to 20 minutes or until browned. Remove from baking sheets. Cool.