Quick Whole Wheat Dinner Rollswhole Wheat Dinner Rolls Recipe
Ingredients
| 3 1/4 cups all-purpose flour, divided | ||
| Whole wheat flour | 3 Cup (16 tbs), divided | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Active dry yeast | 2 | |
| Water | 1 3/4 Cup (16 tbs) | |
| Margarine | 1/3 Cup (16 tbs) | |
| Molasses | 2 Tablespoon | |
| Egg substitute | 1/2 Cup (16 tbs), frozen | |
| All purpose flour | 1 Tablespoon | |
| Vegetable cooking spray | ||
Directions
Combine 2 cups all-purpose flour, 1 cup whole wheat flour, sugar, salt, and yeast in a large mixing bowl; stir well.
Set aside.
Combine water, margarine, and molasses in a small saucepan; cook over medium heat until margarine melts, stirring occasionally.
Cool mixture to 120° to 130°.
Gradually add liquid mixture to flour mixture, beating at low speed of an electric mixer until blended.
Beat mixture an additional 4 minutes at medium speed.
Add egg substitute, and beat well.
Gradually stir in enough of the remaining 1 1/4 cups all-purpose flour and 2 cups whole wheat flour to make a soft dough.
Sprinkle 1 tablespoon flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Punch dough down, and divide into 36 equal portions.
Roll each portion into a 10-inch rope.
Tie each rope in a loose knot, leaving two long ends.
Place on large baking sheets coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
Bake at 375° for 12 minutes or until golden.
Remove from baking sheets, and let cool on wire racks.
Set aside.
Combine water, margarine, and molasses in a small saucepan; cook over medium heat until margarine melts, stirring occasionally.
Cool mixture to 120° to 130°.
Gradually add liquid mixture to flour mixture, beating at low speed of an electric mixer until blended.
Beat mixture an additional 4 minutes at medium speed.
Add egg substitute, and beat well.
Gradually stir in enough of the remaining 1 1/4 cups all-purpose flour and 2 cups whole wheat flour to make a soft dough.
Sprinkle 1 tablespoon flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Punch dough down, and divide into 36 equal portions.
Roll each portion into a 10-inch rope.
Tie each rope in a loose knot, leaving two long ends.
Place on large baking sheets coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
Bake at 375° for 12 minutes or until golden.
Remove from baking sheets, and let cool on wire racks.
Chef
