Whole Wheat Refrigerator Roll Dough

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Servings: 18 Difficulty: Intermediate
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Versatile make-ahead dough for fluffy whole wheat rolls or pizza crusts
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This whole wheat refrigerator dough is a baker’s best friend, offering incredible convenience without sacrificing flavor. By combining hearty whole wheat flour with a touch of white flour and an egg white, you get rolls that are tender yet substantial, with a rich, nutty aroma. The slow cold fermentation develops deep, complex flavors that warm oven-baking alone cannot achieve. Perfect for busy weeknights, this versatile dough can be shaped into dinner rolls, breakfast buns, or even a rustic pizza crust. Simply mix, knead, and refrigerate; when hunger strikes, just shape and bake for fresh, golden-brown bread in minutes. It&# 226;€™s the ultimate shortcut to homemade goodness.

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Whole Wheat Refrigerator Roll Dough

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 18 Calories: 20.9

Description

This whole wheat refrigerator dough is a baker's best friend, offering incredible convenience without sacrificing flavor. By combining hearty whole wheat flour with a touch of white flour and an egg white, you get rolls that are tender yet substantial, with a rich, nutty aroma. The slow cold fermentation develops deep, complex flavors that warm oven-baking alone cannot achieve. Perfect for busy weeknights, this versatile dough can be shaped into dinner rolls, breakfast buns, or even a rustic pizza crust. Simply mix, knead, and refrigerate; when hunger strikes, just shape and bake for fresh, golden-brown bread in minutes. It&# 226;€™s the ultimate shortcut to homemade goodness.

Ingredients

Directions

  1. In a small bowl, dissolve the active dry yeast and brown sugar in the lukewarm water. Let stand for 5-10 minutes until foamy.
  2. In a large mixing bowl, combine the yeast mixture, canola oil, egg white, and lite salt.
  3. Stir in 1 cup of white flour and 2 cups of whole wheat flour. Mix until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead, adding additional white flour 1 tablespoon at a time, until the dough is smooth, elastic, and only slightly sticky.
  5. Place the dough in a lightly oiled large bowl, turning to coat all sides. Cover tightly with plastic wrap or a lid.
  6. Refrigerate for at least 8 hours and up to 5 days.
  7. Two hours before baking, remove the dough from the refrigerator. Let it sit at room temperature to take the chill off.
  8. Punch down the dough and divide into desired portions. Shape into rolls or desired form.
  9. Place shaped rolls on a baking sheet. Cover loosely with a clean towel and let rise for 30-45 minutes, or until doubled in size.
  10. Preheat oven to 350°F (175°C).
  11. Bake for 20-25 minutes, or until lightly browned and hollow-sounding when tapped on the bottom.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 20.9kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1655.0mg69%
Total Carbohydrate 4.4g2%
Dietary Fiber 0.3g2%
Sugars 0.8g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: whole wheat, dough, refrigerator, bread, rolls, make-ahead, yeast, healthy, baking, vegetarian, homemade, flour, recipe, easy, comfort food, side dish, breakfast, dinner, versatile, fermentation
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