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.
Ingredients
- active dry yeast: 2 packages (.25 ounce packages)
- ¾ cups warm water (110 degrees F/45 degrees C): 1 piece
- white sugar: 0.5 cup
- salt: 1 tsp
- butter, melted and cooled: 0.25 cup
- egg: 1 piece (beaten)
- ¼ cups whole wheat flour: 2 piece
- ½ cups all-purpose flour: 2 piece
- butter: 0.25 cup (melted)
Metric Conversion
Stages of cooking
-
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.
