- 2
Ingredients
- 2 pkg. dry yeast
- 2 cups warm water
- 1/2 cup sugar
- 1/4 cup canola or olive oil
- 2 tsp. salt
- 1 egg
- 2 cups whole wheat flour
- 4 1/2-5 cups all purpose flour
Preparation
Step 1
Dissolve yeast in warm water and let stand 5 minutes. Blend in sugar, salt and 3 cups all purpose flour at low speed until moistened. Beat 2 minutes at medium speed. Add egg and oil. Gradually stir in whole wheat flour and additional all-purpose flour to make a soft dough. Knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled in size or refrigerate overnight.
Punch dough down and form into dinner size rolls (24 pieces). Place on greased baking sheets or in greased muffin tins. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1-2 hours for refrigerated dough. Bake at 375 degrees about 10-12 minutes. Serve warm.
If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.