Whole-Wheat Yeast Rolls
Cathy Warren
ingredients
- 2 cups warm water (105 to 115 degrees)
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup sugar
- 4 tablespoons melted unsalted butter, plus more for brushing
- 2 large eggs, lightly beaten
- 2 teaspoons salt, plus a bit to sprinkle on top
- 3 cups all-purpose flour (plus more for shaping dough)
- 3 cups whole wheat flour
directions
- 1
Pour warm water over sugar in a large bowl. Stir to dissolve sugar. Sprinkle with yeast and let stand until foamy, about 5 minutes.
- 2
Add melted butter, eggs and salt; whisk to combine. Add both flours; mix until incorporated and a sticky dough forms. Brush top of dough with butter. Cover the bowl with plastic wrap and set aside in a warm place until dough has doubled in bulk, about 1 hour.
- 3
Turn dough out onto a well-floured work surface. With floured hands, pinch off walnut sized bits of dough. Roll into a ball and place, just touching, on a greased baking sheet.
- 4
Brush with butter and sprinkle lightly with salt. You can cover with plastic wrap and refrigerate for up to 24 hours, if you wish.
- 5
Preheat oven to 375 degrees. Bake until golden, about 20 minutes.
Source: Martha Stamps
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