Whole Wheat Rolls

By MeanJean

Ingredients

• 3.5 cups whole wheat flour
• 2 pkg. (4.5 teaspoons) yeast
• 2 cups milk
• 1/2 cup sugar (you may reduce to 1/4 cup, or sub. honey if you wish)
• 3 tablespoons butter
• 2 teaspoons salt
• 2 eggs
• 3-3.5 cups all purpose flour

Details

Servings 12

Preparation

Step 1

In a large mixer bowl, combine whole wheat flour and yeast. Heat milk, sugar, butter, and salt together just till warm (115-120 F). Add to dry mixture; add eggs. Beat at low speed until combined, then beat at medium speed for 3 minutes. By hand, stir in as much
of the all-purpose flour as necessary to make a soft but kneadable dough.

Turn out onto a floured counter and knead for 3-5 minutes or until smooth and elastic.
Place the dough in a bowl, cover with a wet tea towel, and let it rise in a warm place for 1
hour, or until doubled.

Punch dough down. Divide into 36 pieces.

To make cloverleaves, divide each piece into 3 pieces, shape each into a ball, and place
three balls into each section of a muffin tin.

To make rosettes, roll each piece into a long strand, about 8 inches long. Tie into a loose
knot and tuck one end into the top of the roll and one end under the roll.

To make swirls, roll each piece into a long strand, about 8 inches long. Coil the strand
into a snail-like shape.

Cover rolls, let them rise for 30-40 minutes, or until doubled, and bake in a preheated 350
degree F oven for 15-20 minutes, or until lightly browned. Cool on wire rack.