Whole Wheat Breakfast Rolls
|Warm water||250 Milliliter (1 Cup 110Â°F, 43Â°C)|
|Active dry yeast||2 Tablespoon (Package)|
|Whole wheat flour||500 Gram (3 1/3 Cup)|
Stir sugar into warm water and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Put flour and salt into a large bowl.
Stir oil into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough 5 to 10 minutes until smooth and elastic.
Cover and let rise in a warm place 30 minutes.
Grease a baking sheet.
Knead risen dough lightly with floured hands; divide dough into 16 equal pieces.
Roll each piece into a ball.
Sprinkle with a little additional flour; place on baking sheet.
Let stand in a warm place 15 minutes.
Preheat oven to 450°F (230°C).
Bake 15 to 20 minutes or until rolls sound hollow when tapped on undersides.