These Whole Wheat Refrigerator Rolls are the ultimate make-ahead breakfast or side dish staple. By using a cold fermentation method, the dough develops a deeper, more complex flavor profile than standard quick breads. The combination of whole-wheat flour and a touch of sugar creates a perfectly balanced roll that is hearty yet tender. They are incredibly versatile, pairing beautifully with soups, stews, or simply with butter for a comforting snack. The beauty of this recipe lies in its convenience; you can mix the dough one evening, let it rise slowly in the fridge overnight, and bake fresh rolls in the morning. The result is a rustic, home-style bread with a crisp crust and a soft interior that brings warmth to any table.
Whole Wheat Refrigerator Roll
Description
These Whole Wheat Refrigerator Rolls are the ultimate make-ahead breakfast or side dish staple. By using a cold fermentation method, the dough develops a deeper, more complex flavor profile than standard quick breads. The combination of whole-wheat flour and a touch of sugar creates a perfectly balanced roll that is hearty yet tender. They are incredibly versatile, pairing beautifully with soups, stews, or simply with butter for a comforting snack. The beauty of this recipe lies in its convenience; you can mix the dough one evening, let it rise slowly in the fridge overnight, and bake fresh rolls in the morning. The result is a rustic, home-style bread with a crisp crust and a soft interior that brings warmth to any table.Ingredients
Directions
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In a large mixing bowl, dissolve the active dry yeast in warm water.
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Let the mixture stand for 5 minutes until foamy.
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Blend in sugar, salt, and 3 cups of flour at low speed until moistened.
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Beat at medium speed for 2 minutes.
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Beat in the egg and vegetable oil.
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By hand, gradually stir in the whole-wheat flour and enough remaining flour to make a soft dough.
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Turn the dough out onto a lightly floured surface.
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Knead until smooth and elastic, about 6 to 8 minutes.
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Place in a greased bowl, turning once to grease the top.
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Cover and let rise until doubled, or cover and refrigerate overnight.
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Punch the dough down and form into dinner-size rolls.
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Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for cloverleaf rolls.
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Cover and let rise until doubled, about 1 hour for same-day dough or 1-2 hours for refrigerated dough.
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Bake at 375 degrees F (191&# 194;°C) for 10 to 12 minutes or until light golden brown.
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Serve warm.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 159.4kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 264.8mg12%
- Total Carbohydrate 32.2g11%
- Dietary Fiber 3.0g12%
- Sugars 0.2g
- Protein 5.0g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: If desired, the dough may be kept up to 4 days in the refrigerator. Punch down daily before storing.
Yield: This recipe makes 2 dozen rolls.
Tip: Ensure water is warm (around 105-110ðF) but not hot, to activate the yeast without killing it.
