Whole Wheat Rolls Using Scalded Milk
|Active dry yeast/2 cakes compressed yeast||1⁄2 Ounce (2 Packages)|
|Water||1⁄2 Cup (8 tbs)|
|Milk||1 3⁄4 Cup (28 tbs), scalded|
|Sugar||1⁄2 Cup (8 tbs)|
|Whole wheat flour||4 Cup (64 tbs), stirred|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Eggs||2 , beaten|
Soften active dry yeast in warm water or compressed yeast in lukewarm water.
Combine hot milk, sugar, salt, shortening; cool to lukewarm.
Add 1 cup whole-wheat flour and 1 cap all-purpose flour; beat well.
Add yeast mixture and eggs.
Stir in remaining flour or enough to make soft dough.
Place in greased bowl, turning once to grease surface; cover, place in refrigerator.
About 2 hours before serving time, knead lightly on floured surface; form in rolls.
Let rise in warm place till double (1 1/2 hours).
Bake in hot oven (400°) 15 to 20 minutes.
Brush with butter.
Serving size: Complete recipe
Calories 4335 Calories from Fat 720
% Daily Value*
Total Fat 82 g125.9%
Saturated Fat 24.1 g120.3%
Trans Fat 5.9 g
Cholesterol 462.5 mg154.2%
Sodium 6154.3 mg256.4%
Total Carbohydrates 791 g263.5%
Dietary Fiber 76.5 g306.2%
Sugars 124.6 g
Protein 141 g281.4%
Vitamin A 18.7% Vitamin C 0.07%
Calcium 74.7% Iron 233.1%
*Based on a 2000 Calorie diet