Whole-Grain Dinner Rolls USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
These Whole-Grain Dinner Rolls are slightly crunchy on the outside and moist on the inside, a delicious and nutritious complement to any meal.
NSLP/SBP CREDITING INFORMATION
1 roll provides 1 oz equivalent grains.
3 from 2 votes
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Ingredients
 

50 Servings

    Weight

    • - - Active dry yeast
    • - - Warm water (no higher than 110 °F)
    • 1 lb Whole-wheat flour
    • 14 oz Enriched all-purpose flour (see Notes)
    • 8 oz Sugar
    • - - Salt
    • 4 oz Frozen whole eggs, thawed
    • - - Canola oil

    Measure

    • 3 Tbsp Active dry yeast
    • 3 cups Warm water (no higher than 110 °F)
    • 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
    • 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
    • 1 cup Sugar
    • 2 tsp Salt
    • 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
    • 1 Tbsp 1 tsp Canola oil

    100 Servings

      Weight

      • 2 oz Active dry yeast
      • - - Warm water (no higher than 110 °F)
      • 2 lb Whole-wheat flour
      • 1 lb 12 oz Enriched all-purpose flour (see Notes)
      • 1 lb Sugar
      • - - Salt
      • 8 oz Frozen whole eggs, thawed
      • - - Canola oil

      Measure

      • ¼ cup 2 Tbsp Active dry yeast
      • 1 qt 2 cups Warm water (no higher than 110 °F)
      • 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
      • 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
      • 2 cups Sugar
      • 1 Tbsp 1 tsp Salt
      • 3½ cups 2⅔ tsp Frozen whole eggs thawed
      • 2 Tbsp 2 tsp Canola oil

      Quantity
       

      50 Servings

        Weight

        • - - Active dry yeast
        • - - Warm water (no higher than 110 °F)
        • 1 lb Whole-wheat flour
        • 14 oz Enriched all-purpose flour (see Notes)
        • 8 oz Sugar
        • - - Salt
        • 4 oz Frozen whole eggs, thawed
        • - - Canola oil

        Measure

        • 3 Tbsp Active dry yeast
        • 3 cups Warm water (no higher than 110 °F)
        • 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
        • 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
        • 1 cup Sugar
        • 2 tsp Salt
        • 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
        • 1 Tbsp 1 tsp Canola oil

        100 Servings

          Weight

          • 2 oz Active dry yeast
          • - - Warm water (no higher than 110 °F)
          • 2 lb Whole-wheat flour
          • 1 lb 12 oz Enriched all-purpose flour (see Notes)
          • 1 lb Sugar
          • - - Salt
          • 8 oz Frozen whole eggs, thawed
          • - - Canola oil

          Measure

          • ¼ cup 2 Tbsp Active dry yeast
          • 1 qt 2 cups Warm water (no higher than 110 °F)
          • 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
          • 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
          • 2 cups Sugar
          • 1 Tbsp 1 tsp Salt
          • 3½ cups 2⅔ tsp Frozen whole eggs thawed
          • 2 Tbsp 2 tsp Canola oil

          Ingredients
           

          50 Servings

            Weight

            • - - Active dry yeast
            • - - Warm water (no higher than 110 °F)
            • 1 lb Whole-wheat flour
            • 14 oz Enriched all-purpose flour (see Notes)
            • 8 oz Sugar
            • - - Salt
            • 4 oz Frozen whole eggs, thawed
            • - - Canola oil

            Measure

            • 3 Tbsp Active dry yeast
            • 3 cups Warm water (no higher than 110 °F)
            • 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
            • 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
            • 1 cup Sugar
            • 2 tsp Salt
            • 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
            • 1 Tbsp 1 tsp Canola oil

            100 Servings

              Weight

              • 2 oz Active dry yeast
              • - - Warm water (no higher than 110 °F)
              • 2 lb Whole-wheat flour
              • 1 lb 12 oz Enriched all-purpose flour (see Notes)
              • 1 lb Sugar
              • - - Salt
              • 8 oz Frozen whole eggs, thawed
              • - - Canola oil

              Measure

              • ¼ cup 2 Tbsp Active dry yeast
              • 1 qt 2 cups Warm water (no higher than 110 °F)
              • 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
              • 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
              • 2 cups Sugar
              • 1 Tbsp 1 tsp Salt
              • 3½ cups 2⅔ tsp Frozen whole eggs thawed
              • 2 Tbsp 2 tsp Canola oil

              Quantity
               

              50 Servings

                Weight

                • - - Active dry yeast
                • - - Warm water (no higher than 110 °F)
                • 1 lb Whole-wheat flour
                • 14 oz Enriched all-purpose flour (see Notes)
                • 8 oz Sugar
                • - - Salt
                • 4 oz Frozen whole eggs, thawed
                • - - Canola oil

                Measure

                • 3 Tbsp Active dry yeast
                • 3 cups Warm water (no higher than 110 °F)
                • 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
                • 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
                • 1 cup Sugar
                • 2 tsp Salt
                • 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
                • 1 Tbsp 1 tsp Canola oil

                100 Servings

                  Weight

                  • 2 oz Active dry yeast
                  • - - Warm water (no higher than 110 °F)
                  • 2 lb Whole-wheat flour
                  • 1 lb 12 oz Enriched all-purpose flour (see Notes)
                  • 1 lb Sugar
                  • - - Salt
                  • 8 oz Frozen whole eggs, thawed
                  • - - Canola oil

                  Measure

                  • ¼ cup 2 Tbsp Active dry yeast
                  • 1 qt 2 cups Warm water (no higher than 110 °F)
                  • 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
                  • 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
                  • 2 cups Sugar
                  • 1 Tbsp 1 tsp Salt
                  • 3½ cups 2⅔ tsp Frozen whole eggs thawed
                  • 2 Tbsp 2 tsp Canola oil
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Active dry yeast
                    • - - Warm water (no higher than 110 °F)
                    • 1 lb Whole-wheat flour
                    • 14 oz Enriched all-purpose flour (see Notes)
                    • 8 oz Sugar
                    • - - Salt
                    • 4 oz Frozen whole eggs, thawed
                    • - - Canola oil

                    Measure

                    • 3 Tbsp Active dry yeast
                    • 3 cups Warm water (no higher than 110 °F)
                    • 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
                    • 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
                    • 1 cup Sugar
                    • 2 tsp Salt
                    • 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
                    • 1 Tbsp 1 tsp Canola oil

                    100 Servings

                      Weight

                      • 2 oz Active dry yeast
                      • - - Warm water (no higher than 110 °F)
                      • 2 lb Whole-wheat flour
                      • 1 lb 12 oz Enriched all-purpose flour (see Notes)
                      • 1 lb Sugar
                      • - - Salt
                      • 8 oz Frozen whole eggs, thawed
                      • - - Canola oil

                      Measure

                      • ¼ cup 2 Tbsp Active dry yeast
                      • 1 qt 2 cups Warm water (no higher than 110 °F)
                      • 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
                      • 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
                      • 2 cups Sugar
                      • 1 Tbsp 1 tsp Salt
                      • 3½ cups 2⅔ tsp Frozen whole eggs thawed
                      • 2 Tbsp 2 tsp Canola oil

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Active dry yeast
                        • - - Warm water (no higher than 110 °F)
                        • 1 lb Whole-wheat flour
                        • 14 oz Enriched all-purpose flour (see Notes)
                        • 8 oz Sugar
                        • - - Salt
                        • 4 oz Frozen whole eggs, thawed
                        • - - Canola oil

                        Measure

                        • 3 Tbsp Active dry yeast
                        • 3 cups Warm water (no higher than 110 °F)
                        • 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
                        • 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
                        • 1 cup Sugar
                        • 2 tsp Salt
                        • 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
                        • 1 Tbsp 1 tsp Canola oil

                        100 Servings

                          Weight

                          • 2 oz Active dry yeast
                          • - - Warm water (no higher than 110 °F)
                          • 2 lb Whole-wheat flour
                          • 1 lb 12 oz Enriched all-purpose flour (see Notes)
                          • 1 lb Sugar
                          • - - Salt
                          • 8 oz Frozen whole eggs, thawed
                          • - - Canola oil

                          Measure

                          • ¼ cup 2 Tbsp Active dry yeast
                          • 1 qt 2 cups Warm water (no higher than 110 °F)
                          • 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
                          • 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
                          • 2 cups Sugar
                          • 1 Tbsp 1 tsp Salt
                          • 3½ cups 2⅔ tsp Frozen whole eggs thawed
                          • 2 Tbsp 2 tsp Canola oil
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Active dry yeast
                            • - - Warm water (no higher than 110 °F)
                            • 1 lb Whole-wheat flour
                            • 14 oz Enriched all-purpose flour (see Notes)
                            • 8 oz Sugar
                            • - - Salt
                            • 4 oz Frozen whole eggs, thawed
                            • - - Canola oil

                            Measure

                            • 3 Tbsp Active dry yeast
                            • 3 cups Warm water (no higher than 110 °F)
                            • 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
                            • 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
                            • 1 cup Sugar
                            • 2 tsp Salt
                            • 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
                            • 1 Tbsp 1 tsp Canola oil

                            100 Servings

                              Weight

                              • 2 oz Active dry yeast
                              • - - Warm water (no higher than 110 °F)
                              • 2 lb Whole-wheat flour
                              • 1 lb 12 oz Enriched all-purpose flour (see Notes)
                              • 1 lb Sugar
                              • - - Salt
                              • 8 oz Frozen whole eggs, thawed
                              • - - Canola oil

                              Measure

                              • ¼ cup 2 Tbsp Active dry yeast
                              • 1 qt 2 cups Warm water (no higher than 110 °F)
                              • 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
                              • 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
                              • 2 cups Sugar
                              • 1 Tbsp 1 tsp Salt
                              • 3½ cups 2⅔ tsp Frozen whole eggs thawed
                              • 2 Tbsp 2 tsp Canola oil

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Active dry yeast
                                • - - Warm water (no higher than 110 °F)
                                • 1 lb Whole-wheat flour
                                • 14 oz Enriched all-purpose flour (see Notes)
                                • 8 oz Sugar
                                • - - Salt
                                • 4 oz Frozen whole eggs, thawed
                                • - - Canola oil

                                Measure

                                • 3 Tbsp Active dry yeast
                                • 3 cups Warm water (no higher than 110 °F)
                                • 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
                                • 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
                                • 1 cup Sugar
                                • 2 tsp Salt
                                • 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
                                • 1 Tbsp 1 tsp Canola oil

                                100 Servings

                                  Weight

                                  • 2 oz Active dry yeast
                                  • - - Warm water (no higher than 110 °F)
                                  • 2 lb Whole-wheat flour
                                  • 1 lb 12 oz Enriched all-purpose flour (see Notes)
                                  • 1 lb Sugar
                                  • - - Salt
                                  • 8 oz Frozen whole eggs, thawed
                                  • - - Canola oil

                                  Measure

                                  • ¼ cup 2 Tbsp Active dry yeast
                                  • 1 qt 2 cups Warm water (no higher than 110 °F)
                                  • 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
                                  • 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
                                  • 2 cups Sugar
                                  • 1 Tbsp 1 tsp Salt
                                  • 3½ cups 2⅔ tsp Frozen whole eggs thawed
                                  • 2 Tbsp 2 tsp Canola oil
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Active dry yeast
                                    • - - Warm water (no higher than 110 °F)
                                    • 1 lb Whole-wheat flour
                                    • 14 oz Enriched all-purpose flour (see Notes)
                                    • 8 oz Sugar
                                    • - - Salt
                                    • 4 oz Frozen whole eggs, thawed
                                    • - - Canola oil

                                    Measure

                                    • 3 Tbsp Active dry yeast
                                    • 3 cups Warm water (no higher than 110 °F)
                                    • 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
                                    • 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
                                    • 1 cup Sugar
                                    • 2 tsp Salt
                                    • 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
                                    • 1 Tbsp 1 tsp Canola oil

                                    100 Servings

                                      Weight

                                      • 2 oz Active dry yeast
                                      • - - Warm water (no higher than 110 °F)
                                      • 2 lb Whole-wheat flour
                                      • 1 lb 12 oz Enriched all-purpose flour (see Notes)
                                      • 1 lb Sugar
                                      • - - Salt
                                      • 8 oz Frozen whole eggs, thawed
                                      • - - Canola oil

                                      Measure

                                      • ¼ cup 2 Tbsp Active dry yeast
                                      • 1 qt 2 cups Warm water (no higher than 110 °F)
                                      • 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
                                      • 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
                                      • 2 cups Sugar
                                      • 1 Tbsp 1 tsp Salt
                                      • 3½ cups 2⅔ tsp Frozen whole eggs thawed
                                      • 2 Tbsp 2 tsp Canola oil

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Active dry yeast
                                        • - - Warm water (no higher than 110 °F)
                                        • 1 lb Whole-wheat flour
                                        • 14 oz Enriched all-purpose flour (see Notes)
                                        • 8 oz Sugar
                                        • - - Salt
                                        • 4 oz Frozen whole eggs, thawed
                                        • - - Canola oil

                                        Measure

                                        • 3 Tbsp Active dry yeast
                                        • 3 cups Warm water (no higher than 110 °F)
                                        • 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
                                        • 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
                                        • 1 cup Sugar
                                        • 2 tsp Salt
                                        • 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
                                        • 1 Tbsp 1 tsp Canola oil

                                        100 Servings

                                          Weight

                                          • 2 oz Active dry yeast
                                          • - - Warm water (no higher than 110 °F)
                                          • 2 lb Whole-wheat flour
                                          • 1 lb 12 oz Enriched all-purpose flour (see Notes)
                                          • 1 lb Sugar
                                          • - - Salt
                                          • 8 oz Frozen whole eggs, thawed
                                          • - - Canola oil

                                          Measure

                                          • ¼ cup 2 Tbsp Active dry yeast
                                          • 1 qt 2 cups Warm water (no higher than 110 °F)
                                          • 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
                                          • 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
                                          • 2 cups Sugar
                                          • 1 Tbsp 1 tsp Salt
                                          • 3½ cups 2⅔ tsp Frozen whole eggs thawed
                                          • 2 Tbsp 2 tsp Canola oil
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • For best results, all ingredients and utensils should be at room temperature.
                                          • Dissolve dry yeast in warm water. Set yeast water aside for step 5.
                                          • Pour flour, sugar, and salt in a commercial mixer (batch as needed). Using a dough hook attachment, mix on medium–low speed. DO NOT OVERMIX.
                                            For 50 servings, mix for 1 minute.
                                            For 100 servings, mix for 2 minutes.
                                          • Add eggs and oil.
                                          • Slowly add yeast water. Using a dough hook attachment, mix on medium-low speed until flour is completely blended. DO NOT OVERMIX.
                                            For 50 servings, mix for 3 minutes.
                                            For 100 servings, mix for 6 minutes.
                                          • Place 1 qt (about 2 lb 5 oz) dough on a steam table pan (12′′ x 20′′ x 2½′′) heavily coated with pan release spray. Cover each pan with a towel. Place in a warm area for 1 hour and 30 minutes to allow dough to rise.
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Punch dough to remove air bubbles. Cover each pan with a towel. Place in a warm area for 1 hour and 30 minutes to allow dough to rise for a second time.
                                          • Heavily coat muffin pans with pan-release spray. Using a No. 30 scoop, portion 2 Tbsp (about 1 oz) dough into each muffin cup.
                                            For 50 servings, fill 50 muffin cups.
                                            For 100 servings, fill 100 muffin cups.
                                          • Cover each pan with a towel. Place in a warm area for at least 1 hour to allow dough to rise for a third time.
                                          • Bake until golden brown:
                                            Conventional oven: 350 °F for 15 minutes.
                                            Convection oven: 325 °F for 12 minutes.
                                          • Serve 1 roll.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Whole-Grain Dinner Rolls USDA Recipe for Schools
                                          Amount Per Serving 1 roll
                                          Calories 85 Calories from Fat 9
                                          % Daily Value*
                                          Total Fat 1g2%
                                          Saturated Fat 0g0%
                                          Cholesterol 8mg3%
                                          Sodium 98mg4%
                                          Potassium 53mg2%
                                          Total Carbohydrate 17g6%
                                          Dietary Fiber 0g0%
                                          Total Sugars 5g6%
                                          Protein 3g6%
                                          Vitamin D 2IU13%
                                          Calcium 4mg0%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide

                                          Notes

                                          Cooking Process #2: Same Day Service.
                                          Add additional flour 1 Tbsp at a time if dough is too wet, or add additional water 1 Tbsp at a time if dough is too dry.
                                          Yield / Volume
                                          50 Servings:
                                          About 3 lb 2 oz
                                          About 1 qt 2¼ cups/50 rolls
                                          100 Servings:
                                          About 6 lb 4 oz
                                          About 3 qt ½ cup/100 rolls