Yeast: Whole Wheat Rolls
Source of Recipe
Nalani
List of Ingredients
- 2 (1/4 ounce) packages 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
- 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 to 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
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