Whole wheat refrigerator roll dough is a type of dough that is made with whole wheat flour. This dough is typically used to make rolls, pies, and other baked goods.
So handy to have in the refrigerator, with only a short rising timeremaining.
This versatile dough can be used for rolls one night and pizzathe next.
To Prepare Dough For Refrigeration: Dissolve yeast in warm water andcombine with dried potatoes and brown sugar.
Add lite salt, oil and eggwhite.
Stir in 1 cup white flour and 2 cups whole wheat flour.
Mix inenough additional white flour(1/2 to 1 cup) to make the dough easy tohandle.
Knead on floured board until dough is smooth and elastic.
Place inlightly oiled bowl(large enough for dough to double).
Cover tightly andrefrigerate at least 8 hours and not more than five days.
Two Hours Before Serving: Remove from refrigerator.
Shape into rolls andallow to rise30-45 minutes or until doubled in size.
Bake in 350 degreeoven for 20-25 minutes until lightly browned.
Makes 18 rollsOTHER USESFor Calzones: Remove dough from refrigerator and roll out in circles.
Forfilling,see Calzones.
For Pizza Crust: Divide in half.
Pat onto two lightly oiled baking sheets.
Let rise 15 minutes.
Cover with pizza sauce, vegetables and grated low-fatcheese and bake in 350 oven 25 minutes.
Makes two crusts.
~1 rollcalories 106,protein 3.
5 gm,carb.
20.
9 gm,total fat 1.
2 gm,CSI Units0.
2,dietary fiber 2.
2 gm,sodium 26 mg,potassium 123 mg,calcium 9 mg,iron0.
9 mg~The New American Diet by Connor
Ingredients
Directions
So handy to have in the refrigerator, with only a short rising timeremaining.
This versatile dough can be used for rolls one night and pizzathe next.
To Prepare Dough For Refrigeration: Dissolve yeast in warm water andcombine with dried potatoes and brown sugar.
Add lite salt, oil and eggwhite.
Stir in 1 cup white flour and 2 cups whole wheat flour.
Mix inenough additional white flour(1/2 to 1 cup) to make the dough easy tohandle.
Knead on floured board until dough is smooth and elastic.
Place inlightly oiled bowl(large enough for dough to double).
Cover tightly andrefrigerate at least 8 hours and not more than five days.
Two Hours Before Serving: Remove from refrigerator.
Shape into rolls andallow to rise30-45 minutes or until doubled in size.
Bake in 350 degreeoven for 20-25 minutes until lightly browned.
Makes 18 rollsOTHER USESFor Calzones: Remove dough from refrigerator and roll out in circles.
Forfilling,see Calzones.
For Pizza Crust: Divide in half.
Pat onto two lightly oiled baking sheets.
Let rise 15 minutes.
Cover with pizza sauce, vegetables and grated low-fatcheese and bake in 350 oven 25 minutes.
Makes two crusts.
~1 rollcalories 106,protein 3.
5 gm,carb.
20.
9 gm,total fat 1.
2 gm,CSI Units0.
2,dietary fiber 2.
2 gm,sodium 26 mg,potassium 123 mg,calcium 9 mg,iron0.
9 mg~The New American Diet by Connor
