Recipe #995  

Muffin Pan Rolls

Muffin Pan Rolls Recipe | Rolls and Buns | <p>This recipe has earned the goodfibes&trade; seal indicating it is a good source of fiber.</p>

Makes: 12 to 16 rolls
Prep Time: 30 minutes
Proof Time: 30 to 40 minutes
Bake Time: 15 to 25 minutes

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.

1-1/2 cups bread flour
2 tablespoons dark OR light brown sugar
2 envelopes Fleischmann’s® RapidRise Yeast
1-1/4 teaspoons salt
Dash Spice Islands® Ground Allspice
1-1/3 cups water
1/4 cup Karo® Dark Corn Syrup
2 tablespoons butter OR margarine
2 to 2-1/3 cups whole wheat flour
2 tablespoons butter OR margarine, melted (optional)


Combine bread flour, brown sugar, undissolved yeast, salt and allspice in a large mixer bowl. Heat water, corn syrup and butter until very warm (120° to 130°F).  Add liquids to flour mixture and beat for 2 minutes at medium speed of electric mixer. Stir in enough whole wheat flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest 10 minutes.

Cut dough into 12 to 16 equal pieces, depending on desired size of rolls. Form each piece into a smooth ball. Place balls in greased muffin cups of standard (2-1/2 inch) muffin pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.

Preheat oven to 425°F. Place rolls in oven and reduce oven temperature to 400°F. Bake 15 to 25 minutes or until golden brown. Brush baked rolls with melted  butter, if desired. Remove from pan and cool on wire rack.

TIP: Use these rolls to make tasty mini sandwiches or serve as hearty dinner rolls.

Nutritional Information:
Per Serving:
Serving size: 1 roll; (1/16 of recipe)
Serving weight: 2.1 ounces (58 g)
Calories 140; Total fat 2 g; Saturated fat 1 g;
Cholesterol 5 mg; Sodium 200 mg; Carbohydrates 28 g;
Dietary fiber 3 g (1.3 g/oz); Sugars 3 g; Protein 4 g