Whole Wheat Rolls

• 1 c. milk
• 3 Tbsp. molasses
• 2 Tbsp. sugar
• 2 1/2 tsp. salt
• 1/4 c. (1/2 stick) oleo
• 1/2 c. warm water (105~ to 115~)
• 2 pkg. or cakes Fleischmann's yeast (active dry or compressed)
• 2 1/4 c. unsifted whole wheat flour (about)
• 2 1/4 c. unsifted white flour (about)

1. Scald milk.
2. Stir in molasses, sugar, salt and margarine. Cool to lukewarm.
3. Measure warm water into a large, warm bowl. Sprinkle or crumble in yeast.
4. Stir until dissolved.
5. Stir in lukewarm milk mixture.
6. Add 1 cup of whole wheat flour and 1 cup of white flour.
7. Beat until smooth.
8. Add enough of each kind of remaining flour to make a soft dough.
9. Turn out on lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top.
10. Cover; let rise in place free from draft until doubled in bulk, about 40 minutes. Punch down and shape into desired rolls, dividing dough in half or thirds.
11. Brush lightly with melted margarine.
12. Cover.
13. Let rise in warm place free from draft until doubled in bulk, about 30 minutes.
14. Bake in hot oven (400u0b0) about 15 minutes.
15. Serve warm.

milk, molasses, sugar, salt, oleo, warm water, yeast, whole wheat flour, white flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=362242 (may not work)