Whole Wheat Dinner Rolls
|Active dry yeast||1⁄4 Ounce (1 Envelope)|
|Warm water||1⁄4 Cup (4 tbs)|
|Skim milk||3⁄4 Cup (12 tbs)|
|Unsalted margarine||3 Tablespoon, softened|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Unsifted whole wheat flour||1⁄2 Cup (8 tbs)|
|Non stick cooking spray||1|
In a large bowl, combine the yeast and water.
Let stand about 5 minutes, then stir until the yeast dissolves.
Add the milk, egg, margarine, sugar, and salt to the yeast mixture and beat well with a spoon.
Mix in the all purpose flour and whole wheat flour.
Scrape the dough down from the sides of the bowl to form a ball.
Cover with a clean dish towel and let the dough rise in a warm, draft free place until doubled in bulk about 1 hour.
Using 1 large or 2 small muffin pans, lightly coat 12 2 1/2 inch cups with the cooking spray.
Stir the dough down and spoon it into the muffin cups, filling them about half full.
Cover loosely with the dish towel and let rise another 30 minutes.
Toward the end of the rising period, preheat the oven to 400°F.
Bake the rolls for 15 to 20 minutes or until lightly browned.