Four-Grain Rolls | Midwest Living

Four-Grain Rolls

Four-Grain Rolls

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  • Makes: 24 servings
  • Prep 40 mins
  • Rise 1 hr
  • Bake 12 mins
  • Cool 30 mins

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  • 1 cup warm water (105 degrees F. to 115 degrees F.)
  • 2 packages active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water (105 degrees F to 115 degrees F)
  • 1/2 cup sugar
  • 1/2 cup cooking oil
  • 2 eggs, slightly beaten
  • 1 1/2 teaspoons salt
  • 1 cup rye flour
  • 1/2 cup regular rolled oats
  • 1/2 cup whole bran cereal
  • 4 1/4-4 3/4 cups all-purpose flour


  1. In a large mixing bowl, combine 1 cup warm water, yeast and the 1 teaspoon sugar. Let stand for 5 minutes or till yeast dissolves and mixture bubbles.
  2. Stir 1 cup warm water, the 1/2 cup sugar, oil, eggs and salt into yeast mixture. Add rye flour, oats and bran cereal; mix well. Let stand for 5 minutes.
  3. Add 2 cups of the all-purpose flour. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining all-purpose flour as you can.
  4. Turn dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that's smooth and elastic (8 to 10 minutes total). Dough may be sticky.
  5. Shape the bread dough into a ball. Place the dough in a lightly greased bowl, turning once to grease the surface. Cover and let the dough rise in a warm place till doubled (about 1 hour).
  6. Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Shape into 24 rolls. Place in greased 2 1/2-inch muffin cups or 2 1/2 inches apart on greased large baking sheets. Cover; let rise in a warm place till nearly doubled (about 30 minutes).
  7. Bake in a 375 degrees oven 12 minutes or till golden. Immediately remove from pans. Cool on wire racks. Makes 24 rolls.

Nutrition Facts

(Four-Grain Rolls)

Servings Per Recipe 24, fiber (g) 2, sodium (mg) 155, cal. (kcal) 171, pro. (g) 4, carb. (g) 27, Fat, total (g) 6, chol. (mg) 18

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