Average: 5 (1 vote)
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.

How'd it Taste?

Owen Sindler
Great nutty taste. Moist and versatile for sandwich and snack.
Glad you enjoyed them!

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