Multi-Grain Rolls
24
rolls
30 min
PREP TIME
1 hr 30 min
TOTAL TIME

Ingredients

Rolls

2 (1/4-ounce) packages active dry yeast

1 3/4 cups warm (110°F) water

2 cups whole wheat flour

1/4 cup cornmeal

1/4 cup Land O Lakes® Butter melted

1/4 cup honey

1 large Land O Lakes® Egg slightly beaten

1 teaspoon salt

3 to 3 1/2 cups bread flour

Topping

2 tablespoons Land O Lakes® Butter melted

1 tablespoon cornmeal

 

Land O Lakes® Butter with Olive Oil & Sea Salt

How to make

  1. STEP 1

    Dissolve yeast in warm water in bowl. Let stand 10 minutes.

  2. STEP 2

    Add whole wheat flour, cornmeal, 1/4 cup melted butter, honey, egg and salt to yeast mixture; mix well. Stir in 3 cups bread flour, 1/2 cup at a time, until dough pulls away from sides of bowl.

  3. STEP 3

    Turn dough onto lightly floured surface. Knead 10 minutes until smooth and elastic, using an additional 1/2 cup bread flour, if necessary. Place into greased bowl; turn greased-side up. Cover; let rise in warm place 20 minutes until doubled in size. (Dough is ready if indentation remains when touched.)

  4. STEP 4

    Punch dough down; divide in half. Shape each half into 12 balls; flouring hands if necessary. Place 1 inch apart onto greased baking sheets. Cover, let rise in warm place 15 minutes until double in size. Lightly cut 1/8-inch deep “X” into top of each roll with sharp serrated knife.

  5. STEP 5

    Heat oven to 400°F.

  6. STEP 6

    Bake 12-15 minutes or until golden brown. Remove from oven; brush with melted butter. Sprinkle with cornmeal.

  7. STEP 7

    Serve warm with butter with olive oil and sea salt.

Tip #1

Create a warm place to let dough rise by heating oven to 200°F, 2 minutes. Turn off oven. Place dough in oven and let rise as directed.

Nutrition

130Calories
3.5Fat (mg)
15Cholesterol (mg)
125Sodium (mg)
23Carbohydrates (g)
2Dietary Fiber
4Protein (g)

Reviews

Explore reviews from
our online community

  May 23, 2011

*** Good. The dough took twice as long to double as stated with the oven method suggested. Once the rolls were shaped the 15 minute rise OK. For all that went into them expected more taste. Don't think will be making again but nice to try.

— says Merri
Helpful?
  April 14, 2011

These are the first homemade rolls that I have had turn out correctly. I didn't have any wheat flour on hand so I just used white. They were delicious and my husband even liked them. Next time I want to try them with the wheat flour to see the difference.

— says Michelle A.
Helpful?
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