ARDIS ROLLEFSON • Jackson Hole, Wyoming Whenever I make these country-style rolls, I fondly remember my mother—she was an excellent baker who taught me so much in her farm kitchen. Each year at Thanksgiving, my bread basket includes these hearty dinner rolls.more
package (¼ ounce) active dry yeast
cup warm water (110° to 115°)
cups warm milk (110° to 115°)
cup butter, softened
cups whole wheat flour
cups all-purpose flour
1. In a large bowl, dissolve yeast in water. Add honey; let stand for 5 minutes. Add the milk, molasses, butter, egg, salt and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 3. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a 10-in. rope. Shape each rope into a “S”; coil ends until they touch the center. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 35 minutes. 4. Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks.