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WHOLE WHEAT DINNER ROLLS
(Derived from a recipe in Great Bread Every Time, by Marilyn Barbe)

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1 cup warm water (105' - 115' F)
1 tsp sugar
1 Tbsp yeast

Pour the warm water into a small bowl. Add sugar but don't stir. Sprinkle the yeast into the water, making sure every particle gets wet. Do not stir. Set aside for 10 minutes until the yeast is thick and foamy.

5 Tbsp sugar
1 Tbsp salt
2 eggs, lightly beaten
1 cup skim milk
1/4 cup melted shortening, cooled
2 1/2 cups whole wheat flour
Yeast mixture

Mix all the ingredients listed above in mixer bowl with paddle.

2 1/2 cups bread flour
1/2 to 1 cup all purpose flour

Switch to dough hook. Add bread flour 1/4 cup at a time until incorporated. Add remaining flour, a bit at a time, until the dough hook lifts the dough ball from the bottom of the bowl. Transfer to a lightly greased bowl. Sprinkle flour on top. Cover with pastry cloth and set in a draft-free, warm location to rise until doubles, about 1 1/2 hours.

Place a baking stone in the oven and pre-heat to 400' F. Turn out the dough onto a lightly floured board. Cut into 16 pieces. Form each piece into a round ball. Place on a parchment sheet. Cover with pastry cloth and let rise until doubled, about 30 minutes. Transfer to the baking stone with a peel. Bake until browned, about 10 -15 minutes. Cool immediately on rack.

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WHOLE WHEAT DINNER ROLLS (Derived from a recipe in Great Bread Every Time, by Marilyn Barbe)
Return to menu	Next Pastry recipe
1 cup warm water (105' - 115' F) 1 tsp sugar 1 Tbsp yeast Pour the warm water into a small bowl. Add sugar but don't stir. Sprinkle the yeast into the water, making sure every particle gets wet. Do not stir. Set aside for 10 minutes until the yeast is thick and foamy. 5 Tbsp sugar 1 Tbsp salt 2 eggs, lightly beaten 1 cup skim milk 1/4 cup melted shortening, cooled 2 1/2 cups whole wheat flour Yeast mixture Mix all the ingredients listed above in mixer bowl with paddle. 2 1/2 cups bread flour 1/2 to 1 cup all purpose flour Switch to dough hook. Add bread flour 1/4 cup at a time until incorporated. Add remaining flour, a bit at a time, until the dough hook lifts the dough ball from the bottom of the bowl. Transfer to a lightly greased bowl. Sprinkle flour on top. Cover with pastry cloth and set in a draft-free, warm location to rise until doubles, about 1 1/2 hours. Place a baking stone in the oven and pre-heat to 400' F. Turn out the dough onto a lightly floured board. Cut into 16 pieces. Form each piece into a round ball. Place on a parchment sheet. Cover with pastry cloth and let rise until doubled, about 30 minutes. Transfer to the baking stone with a peel. Bake until browned, about 10 -15 minutes. Cool immediately on rack.