Quick Whole Wheat Rolls
|Milk||1 1⁄4 Cup (20 tbs)|
|Butter/Other shortening||1⁄4 Cup (4 tbs)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Yeast||1⁄2 Ounce (2 Packages)|
|Whole wheat flour||3 1⁄2 Cup (56 tbs)|
1. Scald the milk and combine with the sugar, salt, honey and butter. Cool to lukewarm.
2. In a large bowl soften the yeast in the water. Add the lukewarm milk mixture and stir in enough flour to make a stiff dough.
3. Turn the dough out on a lightly floured surface and knead until smooth. Place in a greased bowl, grease the surface of the dough, cover with a towel and let rise in a warm place (80° to 85° F.) until doubled in bulk, about forty-five minutes.
4. Turn the dough out on an unfloured surface and shape into rolls (see basic roll variations, above). Brush the tops with melted butter, cover and let rise in a warm place until doubled in bulk, about one hour. Bake in a preheated hot oven (400° F.) about twenty minutes.