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WHOLE WHEAT ROLLS

This is from one of the Country magazines and was submitted by Sharon Mensing.





List of Ingredients



• 2 packages (1/4 ounch each) active dry yeast
  
• 2 cups warm water (110 to 115 degrees)
  
• 1/2 cup sugar
  
• 2 teaspoons salt
  
• 4 1/2 to 5 cups all-purpose flour, divided
  
• 1 egg
  
• 1/4 cup vegetable oil
  
• 2 cups whole wheat flour
  






Instructions



1. In a mixing bowl, dissolve yeast in water. Let stand 5 minutes. Blend in sugar, salt, and 3 cups all-purpose flour at low speed until moistened; beat 2 minutes at medium speed. Beat in egg and oil. By hand, gradually stir in whole wheat flour and enough remaining all purpose flour to make a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. Punch dough down and form into dinner size rolls. Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for clover leaf rolls. ( three small balls placed in each muffin cup) Cover and let rise until doubled about 1 hour for dough prepared the same day or 1-2 hours for refrigerated dough. Bake 375 degrees for 10 to 12 minutes or until light golden brown. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily. Yield : 2 dozen.