Delicious warm out of the oven and brushed with butter, these Whole Wheat Dinner Rolls are packed with whole wheat goodness.
2 1/4-ounce packages active dry yeast
2-1/4 cups warm water (110 to 115-degrees)
1/4 cup solid vegetable shortening
1/2 cup plus 1-tablespoon sugar
2 teaspoons salt
3 cups whole-wheat flour
1/2 cup packed brown sugar
3-1/2 to 4 cups all-purpose flour
1/4 cup butter or margarine
In a large mixing bowl, dissolve yeast in warm water; let stand five minutes.
Add shortening, eggs, sugar, salt and whole-wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about six to eight minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about one hour depending on temperature of your work area or kitchen.
Punch dough down. Divide into four portions; shape each into 12 balls. Place 1-inch apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.
Bake at 375-degrees 11 to 15 minutes or until browned. Brush with butter.
Recipe makes 4 dozen.
Preheat oven to 425 degrees. Unroll one (13.8 ounce) can refrigerated pizza crust dough on a lightly floured surface. Pat into a 15 x 10-inch rectangle. Combine two tablespoons melted butter, 1/4 teaspoon salt, and two minced garlic cloves, brush evenly over dough. Sprinkle evenly with 1/2 cup thinly sliced fresh basil and 1/2 cup grated fresh Parmesan cheese. Starting at long edge, roll up jelly roll fashion. Cut into 12 (1-inch) slices. Place slices, 2-inches apart, on a baking sheet lined with parchment paper. Bake at 425-degrees for 12 minutes or until golden.
Did You Know?
It takes a modern combine about 9 seconds to harvest enough wheat to make 70 loaves of bread.
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