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Multi-Grain Rolls recipe

Nutrient-rich, multi-grain yeast rollsmade with vegetable juice, powdered milk, whole wheat, oats,wheat germ and bran.

Recipe: Multi-Grain Rolls

2 (1/4-ounce) packages active dry yeastor 5 teaspoons
1/4 cup warm water
1 tablespoon granulated sugar
2 cups vegetable juice
2 cups powdered milk
1/2 cup vegetable oil
1/2 cup honey
2 teaspoons salt
3 cups all-purpose or bread flour
2 cups whole wheat flour
1 cup quick-cooking oats
1 cup wheat germ
1 cup bran

  • Dissolve yeast with warm water(105°F-115°F / 40°C to 45°C) and sugar in a small bowl;allow to foam slightly, about 5 minutes. In a medium mixing bowl,stir together vegetable juice, powdered milk, oil, honey andsalt; mix well. Add yeast mixture, stirring to combine; set aside.
  • Combine flour, whole wheat flour, oatmeal,wheat germ and bran in a large mixing bowl. Add yeast mixture;beat until thoroughly mixed. Place on a floured surface; kneadfor 20 minutes, or until smooth and elastic. Transfer to a greasedbowl, turning dough to grease all surfaces. Cover bowl and setin a warm place; let rise until doubled in size, about 1 hour.Grease 2 shallow baking pans; set aside.
  • Punch dough down to press air out; cutdough into 36 equal portions, shape into balls and place in preparedpans. Cover; let rise for 30 minutes or until doubled in size.
  • Preheat oven to 350°F (175°C).Uncover and bake for 20 minutes or until brown.

    Makes 32 rolls.

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  • Comments

    1 Comment


    not for yeast breads and buns. you can use baking powder to make quick breads and rolls, but the recipe would be entirely different. the baking powder bread doesnt need rise time, the liquid needed would be very different and it is a completely different taste and texture. I just stumbled upon your website and it has great recipes! i have a question while baking breads is there a substitution for yeast?

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