Whole Wheat Roll Menagerie
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1 Cup (16 tbs) (About 110Â°)|
|Salad oil||1 Tablespoon|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Whole wheat flour||1 3⁄4 Cup (28 tbs), unsifted|
|All-purpose flour||1 1⁄2 Cup (24 tbs), unsifted|
|Egg yolk||1 , mixed|
In a large bowl, dissolve yeast in water.
Add molasses, oil, salt, wheat germ, and whole wheat flour.
Beat well to blend.
Gradually beat in about 1 cup of the all-purpose flour to make a stiff dough.
Turn dough out onto floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down, knead briefly to release air, then divide into 7 pieces.
Form each on a very lightly floured board, creating animal shapes; keep unshaped dough lightly covered.
Place rolls about 2 inches apart on well-greased baking sheets.
Cover lightly and let rise in a warm place until puffy (about 25 to 30 minutes).
It's easier if you let the first 2 or 3 rolls rise while you shape the others; then bake in batches.
Before baking, brush each roll lightly with the yolk-water mixture.
Bake in a 400° oven for about 15 to 20 minutes or until nicely browned.
Cool on racks.
Makes 7 rolls.