Light Wheat Rolls

These yummy, light wheat rolls are not complicated at all to make, just a lot of rising time.

Yield

2 dozen

Ingredients

2 (.25 ounce) packages active dry yeast
1 3/4 cups warm water (110°F/43°C)
1/2 cup granulated (white) sugar
1 teaspoon salt
1/4 cup butter or margarine, melted and cooled
1 large egg, beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour
1/4 cup butter, melted

Directions

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 6 x 14 inch rectangle, and cut rectangle into twelve 7 x 1-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°F (204°C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 15 minutes

Additional Information

If you would like to freeze the rolls, bake for 8 minutes, remove from the oven, allow to cool, bag, and freeze. Then when ready to use, thaw and finish the baking process.

Nutritional Information

Amount Per Serving: Calories: 140, Total Fat: 4.4 g, Cholesterol: 19 mg, Sodium: 129 mg, Total Carbs: 22.5 g (Dietary Fiber: 1.8 g), Protein: 3.4 g

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