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To get started, make sure all ingredients are at room temperature. Put whole wheat flour, sugar, salt and yeast into a large bowl and stir well. Add milk, butter and egg and beat with a spoon until smooth. Add all-purpose flour and mix until fully incorporated and batter is smooth. Cover bowl and set aside in a warm spot to let rise until doubled in bulk, about 1 hour.
Meanwhile, lightly coat a 12-muffin tin with spray oil and set aside.
Stir the batter gently to deflate it. Spoon even amounts of the dough into each cup of the prepared muffin tin and set aside in a warm spot until the dough has risen just over the top of the muffin tins, about 1 hour more.
Preheat the oven to 400°F. Bake rolls until golden brown and cooked through, 15 to 20 minutes.