Whole Wheat Dinner Rolls
|Milk||2 Cup (32 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (110 F)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vegetable oil||6 Tablespoon|
|Whole wheat flour||3 Cup (48 tbs)|
|Unbleached white flour||5 Cup (80 tbs) (Adjust Quantity As Needed)|
|Melted unsalted butter||1 Tablespoon (For Brushing)|
Gently heat milk to warm (110° F.).
Meanwhile, dissolve yeast in a small bowl with 1/2 cup warm water and one teaspoon of the sugar. Set aside for about 10 minutes until yeast begins to foam. In a large mixing bowl, combine remaining sugar, vegetable oil, salt and the warm milk. Add yeast mixture. Stir in 2 cups whole wheat flour and 2 cups unbleached white flour. Beat on low speed for 2 minutes, then beat on high for 2 minutes.
Return to low speed and add remaining 1 cup whole wheat flour and 1 more cup white flour. Beat one minute. Work in remaining flour by hand. Let dough rest for 5 minutes.
Turn dough onto a lightly floured smooth surface. Knead for 10 minutes or until smooth and elastic, using additional white flour as needed. Shape into a ball and place in a large greased bowl, turning the dough over to grease top. Cover with a damp cloth and let rise in a warm place for about 1 hour or until doubled in bulk.
Punch dough down. Let rise 1 more hour; Punch down again. Turn dough onto a lightly floured surface and form into desired shapes.
Position rolls roughly 1 inch apart on greased baking sheets or in greased muffin tins. Brush rolls with melted, unsalted butter and allow to rise in a warm place for 20 to 30 minutes until puffed.
Bake at 375° F. for 15 to 20 minutes until browned.