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Multi-Grain 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


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.

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