Whole Wheat Hot Roll Mix & Pizza Crust Recipe 

Whole wheat hot roll mix before blending.

5 pounds whole wheat flour or 20 cups

1 1/4 cups granulated sugar

4 teaspoons salt

1 cup instant nonfat dry milk

Blend all ingredients with a wire whisk or large spoon with a long handle on a large bowl.

Store in an airtight container. This makes about 22 cups hot roll mix.

This recipe comes from Make a Mix Cookbook by Eliason, Harward and Westover.

Pizza Crust with Hot Roll Mix

1 cup plus 2 tablespoons warm water 105 degrees Fahrenheit

1 tbsp active dry yeast

Two tablespoons extra virgin olive oil

Three cups to 3 to 3- 1/4 cups whole wheat hot roll mix


Pour water into a large bowl and sprinkle the yeast on top and stir until dissolved. 

Let stand about 5 minutes until he starts bubbling. If the yeast isn’t bubbling after 5 minutes, chances are your yeast is not fresh.

Stir in the oil and then add in 3 cups of the hot roll mix to make a soft dough. 

Sprinkle another one fourth cup additional hot roll mix on your working surface. Knead the dough about 10 minutes and it KitchenAid mixer or 15 times by hand.

Put the dough into the greased Bowl and cover with a clean kitchen towel or a lid but don’t close the lid airtight. Let rise about 30 minutes until doubled in size.

Meanwhile, pre-heat your oven to 425 degrees.

Punch down your dough and greased 116 inch pizza pan. Pat down the dough into the prepared pan, forming a shallow Rim around the edge.

Bake on the lowest rack of your oven for 3 to 6 minutes or until the edges start to Brown. Remove and then add your choice of sauce and toppings.

Bake 10 to 15 minutes, until cheese is melted and the sauce is hot.

Makes 4 to 6 servings.



Photography by Paulette Motzko.

January 28th, 2017.

Updated January 30th, 2017.

6:19 p.m.

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