Whole Wheat Rolls
- 3 c. whole-wheat flour
- 3 c. all-purpose or bread flour
- 2 (1 1/4 oz.) pkg. active dry yeast or 5 tsp. dry yeast
- 1/2 c. warm water
- 1/2 c. milk, scalded
- 1/2 c. vegetable oil
- 1/2 c. honey
- 1 tsp. salt
- 2 large eggs, beaten
- Stir together whole-wheat flour in medium bowl. Separate small bowl. Dissolve yeast in warm water (105u0b0 to 115u0b0). In large mixing bowl, combine milk, oil, honey and salt. Cool to lukewarm. Add yeast mixture, eggs and 1/4 of the flour mixture. Beat well with electric mixer. Add remaining flour in stages. Beat by hand after each addition. When dough gets too stiff to mix, knead by hand on clean, lightly floured work surface until smooth. Place in lightly greased bowl and cover with dish towel. Set in a warm place. Let rise until doubled in bulk, about 1 hour. Press the air out again and form into small fist sized rolls. Place on a greased baking sheet. While rising a second time, preheat oven to 350u0b0. After doubled in size, roll dough into small balls and place in groups of 3 into well buttered muffin pan. Bake for 12 minutes until golden brown. Makes 24.
wholewheat flour, allpurpose, active dry yeast, warm water, milk, vegetable oil, honey, salt, eggs
Taken from www.cookbooks.com/Recipe-Details.aspx?id=88604 (may not work)