Multigrain Pan Rolls

Most wheat rolls are too heavy and dense, so I played around with different flour combination to come up with a roll that is flavorful and has a good texture. These make a great side dish to any meal. They also make great sandwiches.


2 T Dry Active Yeast
2 T Honey
1 cup Olive Oil
1 cup Scalded Milk cooled to luke warm
3/4 cup Potato Flakes
1 cup Hot Water
1/2 tsp Sea Salt
2 Eggs
1 cup Whole Wheat Flour
1 cup Spelt Flour
1 cup Oat Flour
1 cup Rye Flour
1 cup All Purpose Flour
1/2 cup Butter


Combined yeast, honey, olive oil and luke warm milk in a large mixing bowl. Allow to raise for 15 minutes. In a separate bowl combined potato flakes, salt and hot water. After the 15 minutes add potato mixture and eggs to the yeast mixture. Stir in flour one cup at a time. Knead dough for 3-5 minutes in bowl. Allow to raise for 4-6 hours. Pounding done as needed.

After 4-6 hours, turn out onto floured surface and knead for 3-5 minutes. Melt the 1/2 cup Butter. Brush Casserole Pan with butter (19 x 12 or a 9 x 13 + 9 x 9 inch pan) Shape in to 2 inch balls. Place in pan 1/2 inch apart. Brush with butter and allow to raise for 30 minutes.

Pre-heat oven to 400 degrees. Bake for 20-25 minutes until golden brown and sound hollow when you thump them.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.