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Active time
30 minutes
Total time
2 hours 15 minutes
30 rolls
Serving Size
1 roll

4 cups all-purpose flour

2 cups whole wheat flour (or more if needed)

½ cup whole grain cornmeal

2 packages (¼ oz each) active dry yeast

1 teaspoon salt

¼ teaspoon baking soda

2 cups water

½ cup honey

¼ cup butter, cubed

2 cups cooked brown rice

  1. In a large bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour, cornmeal, yeast, salt and baking soda. In a small saucepan, heat the water, honey and butter to 120°-130°F. Add to dry ingredients; beat until smooth. Stir in brown rice and enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Gently deflate dough. Turn onto a lightly floured surface; divide into 30 pieces. Shape each into a roll. Place 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes
  4. Bake at 375°F for 12-15 minutes or until golden brown. Remove from pans to cool on wire racks.


Recipe courtesy Taste of Home magazine. Visit TasteofHome.com for more whole grain recipes.


Calories: 140
Total Fat: 2 g
(Saturated Fat: 1 g)
Sodium: 90 mg
Carbohydrate: 28 g
Fiber: 2 g
Protein: 3 g.

Yield: 30 rolls

Serving Size: 1 roll

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