- 60
Ingredients
- 4 Tb. active dry yeast
- 2 Tb. + 2/3 c. sugar, divided
- 2 c. warm water , 110-115 degrees
- 2 c. warm milk, 110-115 degrees
- 4 eggs, lightly beaten
- 2/3 c. canola oil
- 2 tsp. salt
- 4 c. whole wheat flour
- 4 1/2-5 c. all-purpose flour
- 1/4 c. butter, melted
Preparation
Step 1
In a large bowl, dissolve yeast and 2 Tb, sugar in warm water. Add the milk, eggs, oil, salt, remaining sugar, and whole-wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate for 8 hours. Punch dough down. Divided into thirds. Cover and refrigerate two portions. Turn the remaining portion onto a lightly floured surface; roll or pat to 1/2" thickness. Cut with a lightly floured 2 1/2" biscuit cutter. Repeat with remaining dough. Place rolls 2 1/2" apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 2 hours. Bake at 425 degrees for 8-12 minutes or until golden brown. Brush with butter. Remove to wire racks.