Easy Whole Wheat Rolls Recipe
Ingredients
2 packages dry yeast
2 1/4 cups warm water (105° to 115°)
1/4 cup shortening
2 eggs, beaten
1/2 cup plus 1 tablespoon sugar
2 teaspoons salt
3 to 3 1/2 cups whole wheat flour
3 to 3 1/2 cups all-purpose flour
About 1/4 cup butter or margarine, melted
Directions
Dissolve yeast in warm water in a large bowl, let stand 5 minutes.
Add shortening, eggs, sugar, and salt, beat at medium speed of an electric mixer until well blended.
Gradually stir in enough of each flour to make a soft dough.
Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide into fourths, shape each portion into about 13 (1 1/2-inch) balls.
Place 2 inches apart on greased baking sheets.
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Bake at 375° for 15 minutes, brush with melted butter.
Add shortening, eggs, sugar, and salt, beat at medium speed of an electric mixer until well blended.
Gradually stir in enough of each flour to make a soft dough.
Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide into fourths, shape each portion into about 13 (1 1/2-inch) balls.
Place 2 inches apart on greased baking sheets.
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Bake at 375° for 15 minutes, brush with melted butter.
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