light wheat rolls

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 3 hrs 5 mins


• 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 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.