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Feather Whole Wheat Rolls
Nb persons: 0
Yield: 5 dozen
Preparation time:
Total time:
Source: Taste of Home Best Holiday Recipes magazine 2008
4 Tb. | active dry yeast |
2 Tb. + 2/3 c. | sugar, divided |
2 c. | warm water , 110-115 degrees |
2 c. | warm milk, 110-115 degrees |
4 | eggs, lightly beaten |
2/3 c. | canola oil |
2 tsp. | salt |
4 c. | whole wheat flour |
4 1/2-5 c. | all-purpose flour |
1/4 c. | butter, melted |
In a large bowl, dissolve yeast and 2 Tb, sugar in warm water. Add the milk, eggs, oil, salt, remaining sugar, and whole-wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate for 8 hours. Punch dough down. Divided into thirds. Cover and refrigerate two portions. Turn the remaining portion onto a lightly floured surface; roll or pat to 1/2" thickness. Cut with a lightly floured 2 1/2" biscuit cutter. Repeat with remaining dough. Place rolls 2 1/2" apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 2 hours. Bake at 425 degrees for 8-12 minutes or until golden brown. Brush with butter. Remove to wire racks.
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