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Light Wheat Rolls

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Light Wheat Rolls



Ingredients :

  • 2 (.25 ounce) packages active dry yeast
  • 1?¾ cups warm water (110 degrees F/45 degrees C)
  • ½ cup white sugar
  • 1 teaspoon salt
  • ¼ cup butter
  • melted and cooled
  • 1 egg
  • beaten
  • 2?¼ cups whole wheat flour
  • 2?½ cups all-purpose flour
  • ¼ cup butter
  • melted
  • Methods :

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  • Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
  • Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6×14 inch rectangle, and cut rectangle into twelve 7×1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
  • Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
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