This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes They are not complicated at all to make just a lot of rising time
Prep Time
2 hrs 20 mins
Dificult
Medium
Servings
3 hrs 5 mins
Ingredients
Instructions
In a large bowl
dissolve yeast in warm water. Let stand until creamy
about 10 minutes.
Mix sugar
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.
Grease 2 dozen muffin cups. Punch down dough
and divide into two equal portions. Roll each into a 6x14 inch rectangle
and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals
and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes
or until doubled in bulk.
Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes
or until golden brown. Remove from oven
and brush again with melted butter.
Recipe Tip
If you would like to freeze the rolls
