Thursday, October 15, 2009

Light Wheat Rolls

These rolls are so delicious, I can't believe they're "light". This will definitely become a standard at our house from now on!

Light Wheat Rolls

2 pkg active dry yeast
1 3/4 c warm water
1/2 c sugar
1 t salt
1/4 c butter, melted and cooled
1 egg, beaten
2 1/4 c whole wheat flour
2 1/2 c all-purpose flour

1/4 c melted butter additional, if desired

In a large bowl, dissolve yeast in warm water, let stand until bubbly, about 10 minutes.

Mix sugar, salt, butter, egg, and whole wheat flour in mixer. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Knead until smooth and elastic, about 8-10 minutes. Cover with damp cloth and let rise in a warm place until doubled, about 1 hour.

Punch down dough, cover, and let rise until doubled again, about 30 minutes.

Grease 2 dozen muffin cups. Punch down dough, and divide into 2 equal portions. Roll each into a 6x14” rectangle, and cut rectangle into twelve 1x7” strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place about 45 minutes, or until doubled in bulk.

Preheat oven to 400. Bake for about 10 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

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