Whole Wheat Refrigerator Roll Dough

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Servings: 18 Difficulty: Advanced
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Make-ahead hearty dough for fresh whole wheat rolls or pizza crusts
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This versatile whole wheat refrigerator dough is a baker’s best friend, offering the convenience of make-ahead prep with the freshness of homemade bread. By fermenting slowly in the cold, the dough develops a deeper, richer flavor profile than quick-rise alternatives. The combination of whole wheat and white flour creates a tender crumb with a satisfying chew, perfect for sandwich rolls, dinner rolls, or a rustic pizza crust. Simply mix, knead, and refrigerate the dough for up to five days. When you’re ready to bake, remove it from the fridge, shape your desired items, and let them rise briefly before baking. This recipe eliminates last-minute stress, ensuring you always have fresh, aromatic bread ready for your table with minimal effort on serving day.

Whole Wheat Refrigerator Roll Dough recipe image
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Whole Wheat Refrigerator Roll Dough

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 18 Calories: 224.6

Description

This versatile whole wheat refrigerator dough is a baker's best friend, offering the convenience of make-ahead prep with the freshness of homemade bread. By fermenting slowly in the cold, the dough develops a deeper, richer flavor profile than quick-rise alternatives. The combination of whole wheat and white flour creates a tender crumb with a satisfying chew, perfect for sandwich rolls, dinner rolls, or a rustic pizza crust. Simply mix, knead, and refrigerate the dough for up to five days. When you're ready to bake, remove it from the fridge, shape your desired items, and let them rise briefly before baking. This recipe eliminates last-minute stress, ensuring you always have fresh, aromatic bread ready for your table with minimal effort on serving day.

Ingredients

Directions

  1. Dissolve active dry yeast in lukewarm water in a large mixing bowl; let stand for 5 minutes until foamy.
  2. Stir in brown sugar, salt, canola oil, and egg white until combined.
  3. Add 2 cups of white flour and 2 cups of whole wheat flour to the wet ingredients.
  4. Mix until a shaggy dough forms.
  5. Turn dough out onto a lightly floured surface.
  6. Knead dough for 8-10 minutes, adding additional white flour (1/2 to 1 cup) as needed, until smooth and elastic.
  7. Place dough in a lightly oiled bowl large enough to allow it to double in size.
  8. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 5 days.
  9. Remove dough from refrigerator 2 hours before baking.
  10. Divide dough and shape into desired rolls or pizza crusts.
  11. Place shaped dough on a baking sheet and let rise in a warm place for 30-45 minutes, or until doubled in size.
  12. Preheat oven to 350&# 194;°F (175ðC).
  13. Bake for 20-25 minutes, or until lightly browned and cooked through.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 224.6kcal
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.4g2%
Cholesterol 20.7mg7%
Sodium 1664.0mg70%
Total Carbohydrate 43.9g15%
Dietary Fiber 3.7g15%
Sugars 1.1g
Protein 7.4g15%

* 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, refrigerator dough, make ahead, bread rolls, pizza dough, yeast, slow rise, homemade bread, fermentation, healthy baking, easy dinner rolls, kneading, flour, water, sugar, salt, oil, egg white
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