Whole Wheat Refrigerator Rolls

By JanetLynn198

4.5 stars from 79 reviews
One reviewer:
rolled the dough in to 72 little balls, put them on a baking sheet in the freezer and once frozen, put them in a freezer bag. On the day I needed them, I put three balls of frozen dough in 2 muffin tins about 3 1/2-4 hours before baking, covered them to rise and they were perfect! Stuck them in the oven for about 10 mins.

Ingredients

• 2 (.25oz) pkgs active dry yeast
• 2 cups warm water (110-115 degrees)
• 1/2 cup sugar
• 2 tsp salt
• 4 1/2 cups all-purpose flour, divided
• 1 egg
• 1/4 cup vegetable oil
• 2 cups whole wheat flour

Details

Servings 24
Adapted from AllRecipes.com

Preparation

Step 1

1. In a mixing bowl, dissolve yeast in water. Let stand 5 mins. Blend in sugar, salt and 3 cups all-purpose flour at low speed until moistened; beat 2 mins at medium speed. Beat in egg and oil. By hand, gradually stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6-8 mins. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight.

2. Punch dough down and form into dinner-size rolls. Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for cloverleaf rolls. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1-2 hours for refrigerated dough. Bake at 375F for 10-12 mins or until light golden brown. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.