Description
These are great-tasting wheat rolls made with olive oil, regular bread flour, and whole wheat flour. This recipe happened one night when I was making white Italian rolls, and I ran out of flour. All I had left was wheat flour, and luckily for me, it worked out well.
Ingredients
- ½ cup olive oil
- ¼ cup white sugar
- 1 tablespoon salt
- 2 cups boiling water
- 2 (.25 ounce) packages active dry yeast
- ⅓ cup warm water (110 degrees F/45 degrees C)
- 2 eggs
- 2 cups whole wheat flour
- 4 cups bread flour
Instructions
- In a small bowl
- combine olive oil
- white sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm.
- In a small bowl
- dissolve yeast in warm water. Let stand until creamy
- about 10 minutes.
- When sugar and water mixture has cooled
- add yeast mixture
- eggs
- whole wheat flour and 2 cups bread flour. Stir in the remaining flour
- 1/2 cup at a time
- beating well after each addition. When the dough has pulled together
- turn it out onto a lightly floured surface and knead until smooth and elastic
- about 8 minutes.
- Divide the dough into twenty four equal size pieces and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume
- about 40 minutes. Meanwhile
- preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until golden brown
- about 15 to 20 minutes.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 24