Whole Wheat Rolls
|Whole wheat flour||3 1⁄2 Cup (56 tbs), stirred|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Milk||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vegetable shortening||3 Tablespoon|
|Sifted all purpose flour||3 1⁄2 Cup (56 tbs)|
In large mixer bowl, combine whole wheat flour and the yeast.
In saucepan, heat together milk, sugar, salt, and vegetable shortening just until warm; stir occasionally to melt vegetable shortening.
Add to dry ingredients in mixer bowl; add eggs.
Beat at low speed of electric mixer for 1/2 minute; scrape sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough all purpose flour to make a soft dough.
Turn out on lightly floured surface; knead until smooth.
Place in greased bowl; turn once to grease surface.
Cover; let rise until double, 1 1/2 hours.
Punch down; cover and let rest 10 minutes.
Shape in 24 rolls; place on greased baking sheets.
Cover and let rise until almost double, 45 minutes.
Bake at 400° for 15 to 20 minutes or until browned.
Remove from baking sheets; cool.