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Light Wheat Rolls
"This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. They are not complicated at all to make, just a lot of rising time." Original recipe yield: 2 dozen.
INGREDIENTS:
2 (.25 ounce) packages active dry yeast
1 3/4 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1/4 cup butter, melted and cooled
1 egg, beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour
1/4 cup butter, melted
DIRECTIONS:
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
Note:If you would like to freeze the rolls, bake for 8 minutes, remove from the oven, allow to cool, bag, and freeze. Then when ready to use, thaw and finish the baking process.
Rating: 0/0
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