Whole Wheat Rolls
|Whole wheat flour||3 1⁄2 Cup (56 tbs)|
|Active dry yeast||2 Packet|
|Milk||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs) (3- 3 1/2)|
In large mixer bowl combine whole wheat flour and yeast.
Heat milk, sugar, shortening, and salt just till warm (115-120°), stirring constantly to melt shortening.
Add to dry mixture; add eggs.
Beat at low speed with electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough all-purpose flour to make a moderately stiff dough.
Turn out on floured surface; knead till smooth.
Place in greased bowl; turning once.
Cover; let rise till double (about 1 1/2 hours).
Punch down; cover and let rest 10 minutes.
Shape into 24 rolls; place on greased baking sheets.
Cover; let rise till almost double (about 45 minutes).
Bake at 400° for 15 to 20 minutes