Whole Wheat Rolls
Yield
servingsPrep
20 minCook
25 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
whole-wheat flour
divided |
|
| 2 | packages |
yeast, active dry
|
|
| 1 | tablespoon |
salt
|
|
| 1 ½ | cups |
milk
|
|
| 1 ½ | cups |
water
|
|
| ¼ | cup |
butter
or margarine, plus 2 tablespoons |
|
| ¼ | cup |
honey
|
|
| 1 | x |
butter
or margarine, melted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
whole-wheat flour
divided |
|
| 2 | packages |
yeast, active dry
|
|
| 15 | ml |
salt
|
|
| 355 | ml |
milk
|
|
| 355 | ml |
water
|
|
| 59 | ml |
butter
or margarine, plus 2 tablespoons |
|
| 59 | ml |
honey
|
|
| 1 | x |
butter
or margarine, melted |
*
|
Directions
Punch dough down after first rising, and divide dough into thirds.
Working with one third, divide into 8 pieces; shape each into a ball.
Place 8 balls in a lightly greased 9-inch round cakepan.
Repeat procedure with remaining dough.
Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk.
Bake at 375℉ (190℃) F for 20 to 25 minutes or until golden.
