Sunday Rolls

• 2 Tbsp. dry yeast
• 1 c. lukewarm water
• 1 c. hot water
• 1/4 c. to 1/2 c. raw honey
• 3/4 c. unrefined oil
• 2 tsp. sea salt
• 2 eggs, beaten
• 6 c. whole wheat flour

1. Dissolve the yeast in warm water.
2. Let sit 5 minutes until bubbly.
3. Mix the hot water, honey, oil and salt until the honey is completely dissolved.
4. Add eggs.
5. Stir well.
6. Add the yeast.
7. Add the flour.
8. Mix well.
9. If the dough is to be used immediately, add 1/2 cup more flour.
10. Shape the dough into any type rolls.
11. Allow to rise.
12. Bake 10 to 12 minutes at 425u0b0.
13. This dough is more easily handled after chilling until firm, then shape the dough into rolls. Allow to rise.
14. Bake 10 to 12 minutes at 425u0b0.
15. After shaping, raw rolls may be frozen.
16. Allow 3 hours from freezer to oven.
17. Yield: 2 dozen rolls.

yeast, water, water, honey, unrefined oil, salt, eggs, whole wheat flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=408107 (may not work)