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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Multigrain Rolls

Makes: 24 servings
Prep 45 mins Rise 1 hr to 1 hr 30 mins Bake 375° 12 mins to 14 mins Stand 10 mins
Multigrain Rolls
Ingredients
  • 3 3/4 - 4 1/4  cups  all-purpose flour
  • 2  packages  active dry yeast
  • 1 1/2  cups  fat-free milk
  • 1/4  cup  honey
  • 1/4  cup  butter
  • 2  teaspoons  salt
  • 2  eggs
  • 2/3  cup  whole wheat flour
  • 1/2  cup  rye flour
  • 1/2  cup  quick-cooking rolled oats
  • 1/3  cup  toasted wheat germ
  • 1  tablespoon  cornmeal
  •  Cornmeal or quick-cooking rolled oats
  • 1  egg, lightly beaten
  • 1  tablespoon  water
  •  Sesame seeds, poppy seeds, toasted wheat germ, quick-cooking rolled oats, cornmeal, crushed red pepper, and/or garlic-herb seasoning blend
Directions

1. In a mixing bowl, combine 2 cups of the all-purpose flour and the yeast; set aside. In a medium saucepan, heat and stir milk, honey, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts; add to flour mixture along with the 2 eggs. Beat with an electric mixer on medium speed for 30 seconds, scraping bowl frequently. Beat on high speed for 3 minutes, scraping bowl occasionally. Using a wooden spoon, stir in whole wheat and rye flours, 1/2 cup oats, 1/3 cup wheat germ, and 1 tablespoon cornmeal. Stir in as much of the remaining all-purpose flour as possible.

2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased large bowl; turn once to grease the surface of the dough. Cover and let rise in a warm place until double in size (1 to 1-1/2 hours).

3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 6 portions. Cover; let rest for 10 minutes. Meanwhile, lightly grease 2 large baking sheets and sprinkle with additional cornmeal or oats.

4. To shape, divide each portion of dough into four equal portions (to make 24 total portions). Shape each portion of dough into a ball by pulling dough and pinching underneath. Flatten and pull each ball to form a 4x1-1/2-inch oval. Place on prepared baking sheets. Using kitchen shears, make three cuts about 3/4-inch deep on each oval. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes).

5. Preheat oven to 375 degrees F. In a bowl, combine the beaten egg and water. Brush tops of ovals with the egg mixture. Sprinkle each with sesame seeds. Bake for 12 to 14 minutes or until golden. Remove rolls from pans. Cool on wire racks.

From the Test KitchenGift It
  • Cut a square opening on the front of the gift bag. Using a glue stick, glue a piece of clear cellophane to the inside of the bag to cover the opening. Tie a holiday tag to one of the handles of the bag. Fill with rolls.
Nutrition Facts (Multigrain Rolls)
  • Servings Per Recipe 24,
  • cal. (kcal) 153,
  • Fat, total (g) 4,
  • chol. (mg) 32,
  • sat. fat (g) 2,
  • carb. (g) 26,
  • Monounsaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 5,
  • vit. A (IU) 97,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 224,
  • Potassium (mg) 112,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Starch () 2,
  • Fat () 1,
  • Mark as Free Exchange () 0,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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