Whole Wheat Dinner Rolls
|All purpose flour||4 Cup (64 tbs)|
|Whole wheat flour||3 Cup (48 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Package, 1/4 Ounce Each)|
|Milk||2 Cup (32 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Sesame seeds/Poppy seeds||1 Teaspoon|
In a large mixing bowl, combine 1/2 cup all-purpose flour, whole wheat flour, sugar, yeast and salt.
In a saucepan, heat milk, oil and molasses to 120°-130°.
Add to dry ingredients.
Add eggs; beat on low speed until moistened.
Beat on medium for 3 minutes.
Stir in enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Divide in half; shape each portion into 12 balls.
Place 1 in apart in two greased 13-in x 9-in x 2-in baking pans.
Cover and let rise until doubled, about 45 minutes.
Beat egg white and water until foamy; lightly brush over dough.
Sprinkle with sesame or poppy seeds if desired.
Bake at 350° for 20-25 minutes or until golden brown.