Prep Time 45m
Cook Time 20m
Ready Time 210m
Yield 2 dozen rolls

  • 2 cups milk
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 3 tablespoons Crisco® All-Vegetable Shortening
  • OR 3 tablespoons Crisco® Baking Sticks All-Vegetable Shortening
  • 3 1/2 cups Pillsbury BEST™ Whole Wheat Flour
  • 2 packages active dry yeast
  • 2 large eggs
  • 3 1/4 to 3 1/2 cups Pillsbury BEST™ All Purpose Flour
  • Crisco® Original No-Stick Cooking Spray
Preparation Directions
  • Step 1Heat together milk, sugar, salt and shortening in medium saucepan just until warm, stirring occasionally until melted. Combine whole wheat flour and yeast in large bowl. Add milk mixture add eggs. Beat at low speed of electric mixer 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
  • Step 2Stir in enough all purpose flour by hand to make a soft dough. Turn out on lightly floured surface. Knead until smooth. Coat large bowl with no-stick cooking spray. Place dough in bowl, turning once to coat surface. Cover. Let rise until double about 1 1/2 hours. Punch down. Cover and let rest 10 minutes.
  • Step 3Coat baking sheet with no-stick cooking spray. Shape into 24 rolls. Place on prepared baking sheets. Cover and let rise until almost double, about 45 minutes.
  • Step 4Heat oven to 400ºF. Bake 15 to 20 minutes or until browned. Remove from baking sheets. Cool.
doughboy doughboy

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