Fluffy Whole Wheat Dinner Rolls

1. 1

   In a large bowl, dissolve the yeast in warm water. Let it sit until creamy, about 10 minutes.

2. 2

   Mix the sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into the yeast mixture. Stir in the all-purpose flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn it to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.

3. 3

   Punch down the dough, cover it, and let it rise in a warm place until doubled again, about 30 minutes.

4. 4

   Grease 2 dozen muffin cups. Punch down the dough and divide it into two equal portions. Roll each portion into a 6x14 inch rectangle and cut each rectangle into twelve 7x1 inch strips. Roll the strips into spirals and place them in the muffin cups. Brush the tops with melted butter. Let rise uncovered in a warm place for 40 minutes, or until doubled in bulk.

5. 5

   Preheat the oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from the oven and brush again with melted butter.

• Calories 136.89 kcal Moderate
• Protein 3.65 g Low Source
• Carbs 24.97 g Moderate
• Total Fat 2.61 g Low Source
• Saturated Fat 1.48 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 14.97 mg Low Source
• Sodium 9.11 mg Low Source
• Fiber 2.94 g Moderate
• Sugar 4.94 g Moderate
• Added Sugar 0.73 g Low Source
• Calcium 6.51 mg Low Source
• Iron 1.07 mg Low Source
• Potassium 68.43 mg Low Source
• Vitamin A 2.55 mcg_rae Low Source
• Vitamin C 0.01 mg Low Source
• Vitamin D 0.07 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten