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Crown Rolls
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Whole Wheat Crown Rolls

Prep Time2 hrs
Cook Time35 mins
Servings: 12 rolls


  • 1 cup lukewarm water 110 - 115 F
  • 1 tablespoon yeast
  • 2 tablespoons sugar
  • 3 tablespoons vegetable shortening
  • 1 teaspoon salt
  • 1/4 cup instant dry milk
  • 1 1/2 - 2 cups whole wheat bread flour
  • 1/2 cup white bread flour
  • 2 tablespoons buttermilk
  • 1 tablespoon poppy seeds


  • In a shallow bowl, sprinkle yeast on top of water. Wait for 5 minutes for yeast to turn foamy.
  • Meanwhile combine sugar, shortening, salt, dry milk, 1 1/2 cups of the wheat flour and the white bread flour in the bowl of an electric mixer. Using a dough hook, mix for half a minute.
  • Add proofed yeast and knead for 5 minutes, adding more flour as necessary to form a soft and sticky dough.
  • Place in a lightly greased bowl and cover with plastic wrap sprayed with non stick spray or brushed with a little oil. Cover with a clean kitchen towel. Leave to rise until doubled in size, 45 minutes - 1 hour.
  • Lightly grease the cavities of a muffin tin with non stick spray or oil.
  • Transfer dough on a lightly floured board. Divide dough into 12 equal pieces, each one weighing 1.7-1.8 oz. Roll each piece into a smooth ball and place in one of the muffin tin cavities.
  • Using kitchen scissors, insert open scissors 3/4 of the way into the dough and snip. Repeat this step the other direction, crossing the other intersection. You are essentially cutting each dough ball into quarters. Cover with a kitchen towel and leave to rise until doubled, about 30 minutes.
  • Preheat oven to 350 F. Brush tops with buttermilk. Sprinkle poppy seeds on top. Bake for 35 minutes.
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