This classic dough can be used for cinnamon rolls, raisin bread, hot cross buns, orange date nut bread, apple coffee ring, peanut butter-jelly rolls or any of your favorite combinations.


  • 1 cup milk (lowfat is fine)
  • 4 tablespoons butter or margarine
  • 1/2 cup sugar or honey
  • 1 package active dry yeast
  • 1/4 cup warm water
  • 1 egg, slightly beaten
  • 1 cup WEM Whole Wheat Flour
  • 3 1/2 -4 cups WEM All-Purpose Flour
  • 1/2 teaspoon salt



Hands on Time: 20 minutes
Baking Time: 15-20 minutes
Total Time: 2 hours 45 minutes
Yield: 15 rolls

  1. In large bowl, dissolve yeast in warm water.
  2. In a small saucepan or microwave bowl, scald milk.
  3. Remove from heat and add butter and sugar or honey. Cool to lukewarm.
  4. Stir milk mixture, beaten egg, whole wheat flour and 1 cup all-purpose flour into yeast bowl.
  5. Beat with a mixer or vigorously by hand about 75 strokes until smooth and blended.
  6. Cover and let mixture (sponge) rise in a warm place for 30 minutes.
  7. Stir salt and 2 1/2 -3 cups all-purpose flour into sponge.
  8. Turn out on floured surface and knead for 10 minutes adding more flour as necessary to prevent sticking. Or, using the dough hook attachment, knead with electric mixer for 8-10 minutes.
  9. Coat a large clean bowl with oil and place dough in it, turning once to coat.
  10. Cover with plastic wrap or a towel and let rise until double in volume, 60-90 minutes.
  11. Proceed with your favorite recipe.


Recipe Tips and Tricks


For variations, check the Sweet Roll category in recipe section.