Description
This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. They are not complicated at all to make, just a lot of rising time.
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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 3 hrs 5 mins
Servings: 24