Not that I've been cooking much lately.
But, I did make these for Thanksgiving dinner with the fam; they are always a hit and make a ton.
Hopefully once finals are over and graduation is complete,
we will get off of our taco bell and pizza hut kick.
But probably not until then.
- 2 packages active dry yeast (or about 3 1/2 tablespoons
- 1 3/4 cups warm water
- 1/2 cup white sugar
- 1 teaspoon salt
- 1/4 cup butter, melted and cooled
- 1 egg, beaten
- 2 1/4 cups whole wheat flour
- 2 1/2 cups all-purpose flour
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- 1/4 cup butter, melted (for the tops of the rolls)
- In a large bowl, dissolve yeast in warm water with the sugar. Let stand until creamy, about 10 minutes.
- Mix salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
- Pull dough apart and roll into 24 balls (somewhere between the size of a golf ball and a tennis ball). Place in a slightly greased pan and let rise once more for another 45 minutes.
- Preheat oven to 400 degrees F . Bake for 10 mins. Pull out and butter the tops with the 1/4 melted butter. Place back in oven for another 8-10 mins or until golden brown. Remove from oven, and brush again with melted butter.
- Makes 24 rolls.
