Rho Rho’s Rolls

(from home4edu’s recipe box)

Source: Old newspaper clipping, Little Rock, AR

Prep time: 180 minutes
Cook time: 25 minutes
Serves 24 people

Categories: Breads


  • 4 C bread flour
  • 1/3 C sugar OR 1/4 C honey
  • 2 t salt
  • 2 envelopes active dry yeast (little less than 2 T)
  • 2 eggs
  • 2 C warm water (120-130 degrees)
  • 3/4 C oil, your choice
  • 2 1/4 C whole wheat flour


  1. In a large mixer bowl, combine 3 C of the bread flour, sugar, salt, and yeast. In a medium mixing bowl stir together the eggs, water, and oil. Add to the flour mixture.

  2. Beat with an electric mixer at low speed 1/2 minute, scraping the bowl. Beat 3 minutes at high speed. Using a spoon, stir in remaining all purpose flour and all of the whole wheat flour.

  3. Transfer dough to a very large greased bowl; turn once, cover and refrigerate for 2 to 24 hours.

  4. Stir dough down. Let dough rest 10 minutes.

  5. Spray a 9×13×2″ baking pan and a 9×9×2″ baking pan with nonstick spray coating.

  6. On a well-floured surface roll dough to 1" thickness; cut with a 2 1/2" round floured cutter. Transfer rolls to pans. Form scraps into a ball. Let rest 10 minutes; reroll and cut. Transfer rolls to pans. Cover and let rise in warm place till doubled (about 40 min.).

  7. Bake in 375 degree oven for 25 minutes or until golden.

  8. Serve warm or use cooled rolls for sandwiches.

  9. Makes about 21-24 rolls.

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