Light Wheat Rolls

This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. It is a little more work than most bread recipes, but I like that I can make these, partially bake, and then finish baking the rolls anytime I need them.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 140 Calories

Ingredients

• 1 egg, beaten
• 1 teaspoon salt
• 2 (.25 ounce) packages active dry yeast
• 2.5 cups all-purpose flour
• 0.5 cup white sugar
• 0.25 cup butter, melted
• 2.25 cups whole wheat flour
• 0.25 cup butter, melted and cooled
• 1.75 cups warm water (110 degrees F/45 degrees C)

Recipe Instructions

Step 1

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Step 2

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.

Step 3

Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.

Step 4

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.

Step 5

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.