Whole Wheat Rolls
|Corn oil/Safflower oil||1⁄4 Cup (4 tbs)|
|Granulated sugar||7 Teaspoon, divided|
|Warm water||3⁄4 Cup (12 tbs) (110 to 115 degrees)|
|Egg||1 , slightly beaten|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Graham cracker crumbs||1⁄2 Cup (8 tbs)|
In a large bowl combine oil, 2 tablespoons sugar and salt; set aside.
In a small bowl combine water, yeast and remaining 1 teaspoon sugar; mix well.
Add yeast mixture and egg to oil mixture.
Add all-purpose and whole wheat flours and graham cracker crumbs; mix well.
Spray a large bowl with vegetable cooking spray.
Place dough in the prepared bowl, turning to grease surface.
Let rise in a warm 85-degree draft-free place for 1 hour or until doubled in bulk.
Dust working surface lightly with flour.
On the floured surface roll dough to 1/2-inch thickness.
Dust a 2 1/4-inch biscuit cutter with flour.
With the floured cutter cut biscuits.
Spray baking sheets with vegetable cooking spray.
On the prepared baking sheets arrange biscuits.
Let rise in a warm draft-free place for 45 minutes or until doubled in bulk.
Preheat oven to 350 degrees.
Bake for 15 to 20 minutes.