Whole Wheat Rolls

By 1For_Him

Ingredients

• 1-1/2 * 1-1/2 cups whole wheat flour
• 1/4 * 1/4 cup plus 2 tablespoons sugar
• 1 * 1 package (1/4 ounce) active dry yeast
• 1 * 1 teaspoon salt
• 1/2 * 1/2 cup milk
• 1/2 * 1/2 cup water
• 1/4 * 1/4 cup butter, cubed
• 1 * 1 egg
• 2 to 2 * 2 to 2-1/4 cups all-purpose flour
• * Canola oil, optional

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

* Prep: 20 min. + rising Bake: 15 min. + cooling

* In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough.
* Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
* Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. Brush tops with oil if desired.
* Bake at 400° for 15-20 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool. Yield: 1 dozen.


Nutritional Analysis: One roll (prepared with skim milk and margarine and without additional oil) equals 196 calories, 250 mg sodium, 18 mg cholesterol, 34 gm carbohydrate, 5 gm protein, 5 gm fat. Diabetic Exchanges: 2 starch, 1 fat.

Whole Wheat Rolls published in Taste of Home February/March 1999, p13