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Cracked Wheat Rolls

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Servings: Serves 36

Cook Time: 20 minutes

Prep Time: 180 minutes


Cracked Wheat Rolls
2 cup 2% Milk
2 cup Medium cracked wheat
1/2 oz Active yeast, dry
1/2 cup Warm water, 110 to 115 degrees F
2 tablespoon Vegetable oil
1/2 cup Honey
2 teaspoon Salt
4 cup All purpose flour
1/4 cup Olive oil


1. Over medium heat, scald milk in a medium saucepan. Add cracked wheat, stir, cover, and let mixture sit for 5 minutes or until wheat absorbs all the milk. Stir wheat occasionally until warm, rather than hot (about 110 degrees F), about 12 minutes.
2. In a large bowl, stir yeast into water to soften. Add softened cracked wheat, oil, honey, salt, and 2 cups of the flour to yeast. Beat vigorously for 2 minutes, with a wooden spoon or the paddle attachment of a stand mixer. Gradually add flour, 1/4 cup at a time, until dough begins to pull away from side of bowl. Transfer dough to a floured work surface. Wipe bowl clean and coat it with oil; set aside.
3. Knead dough, adding flour a little at a time if needed, until dough is smooth and elastic. Put dough into oiled bowl. Turn to coat entire ball of dough with oil. Cover with a tightly woven cloth and let rise until doubled, about an hour. Line two baking sheets with parchment paper.
4. When dough has doubled in size, transfer it to a lightly oiled work surface and divide into 36 equal pieces. Round each piece into a ball and flatten the top slightly. Place 1 inch apart on parchment-lined or well-seasoned baking sheets. Cover with a towel and let rise for 45 minutes.
5. About 10 minutes before baking, preheat oven to 400 degrees F. For a soft crust, brush tops of each roll with oil. Bake for 20 minutes, or until internal temperature of rolls reaches 190 degrees F on an instant-read thermometer. Rolls will be golden on top and bottom.
6. Immediately remove rolls from baking sheets and cool on a rack to prevent crust from becoming soggy. Leftover rolls may be frozen in a plastic freezer bag. Before serving, reheat at 300 degrees F for 5 to 10 minutes.
Source: Hannaford fresh Magazine, January - February 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 36
Base Nutrients
Calories 96 kcal (4%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (10%)
Saturated Fat 6 g (30%)
Cholesterol 3 mg (1%)
Sodium 142 mg (5%)
Total Carbohydrates 18 g (6%)
Dietary Fiber 4 g (16%)
Protein 6 g (10%)
Vitamin A 26 IU (0%)
Vitamin C 3 mg (5%)
Calcium 26 mg (0%)
Iron 7 mg (11%)

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