Quick Whole Wheat Dinner Rollswhole Wheat Dinner Rolls
|All-purpose flour||3 1⁄4 Cup (52 tbs), divided|
|Whole wheat flour||3 Cup (48 tbs), divided|
|Sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Water||1 3⁄4 Cup (28 tbs)|
|Margarine||1⁄3 Cup (5.33 tbs)|
|Frozen egg substitute||1⁄2 Cup (8 tbs), thawed|
|All purpose flour||1 Tablespoon|
|Vegetable cooking spray||1|
Combine 2 cups all-purpose flour, 1 cup whole wheat flour, sugar, salt, and yeast in a large mixing bowl; stir well.
Combine water, margarine, and molasses in a small saucepan; cook over medium heat until margarine melts, stirring occasionally.
Cool mixture to 120° to 130°.
Gradually add liquid mixture to flour mixture, beating at low speed of an electric mixer until blended.
Beat mixture an additional 4 minutes at medium speed.
Add egg substitute, and beat well.
Gradually stir in enough of the remaining 1 1/4 cups all-purpose flour and 2 cups whole wheat flour to make a soft dough.
Sprinkle 1 tablespoon flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Punch dough down, and divide into 36 equal portions.
Roll each portion into a 10-inch rope.
Tie each rope in a loose knot, leaving two long ends.
Place on large baking sheets coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
Bake at 375° for 12 minutes or until golden.
Remove from baking sheets, and let cool on wire racks.