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Light Wheat Rolls


2 (.25 ounce) packages active dry yeast
1 3/4 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1/4 cup melted butter, cooled
1 egg, slightly beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour
1/4 cup butter, melted


1 In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2 Stir sugar, salt, 1/4 cup melted butter, egg and whole wheat flour into yeast mixture; beat well. Gradually stir in enough all-purpose flour to make a soft dough. Turn dough out onto a well floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

3 Punch down dough, cover and let rise in warm place until doubled again, about 30 minutes.
4 Punch down dough and divide into two equal portions. Roll each portion into a 6x14 inch rectangle. Cut dough into twelve 7x1 inch strips. Roll each strip into a spiral. Place each spiral in well greased muffin pans. Repeat process with remaining dough. Brush with melted butter. Let rise uncovered in warm place 40 minutes or until doubled in bulk.

5 Preheat oven to 400 degrees F (200 degrees C).
6 Bake in preheated oven for 12 to 15 minutes, until golden brown. Brush again with melted butter. If you would like to freeze the rolls, bake them for 5 minutes, remove from the oven, allow to cool, bag and freeze. Then when ready to use, thaw and finish the baking process.

Makes 24 servings