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.