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| Honey-Whole Wheat Rolls |
| Recipe by: Amanda J. Bowyer |
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2 packages dry active yeast (4 1/2 teaspoons)
2 1/4 cups sour milk (105-115 degrees)
1/3 cup honey
1/4 cup butter, melted
2 teaspoons salt
3 cups gold medal whole-wheat flour
3-4 cups gold medal all purpose flour
Additional butter melted, to brush bread before baking and after.
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| In mixing bowl, add milk, honey, butter, and salt. Stir in yeast. Add whole-wheat flour, then add some all-purpose flour while kneading, just until dough is slightly tacky, about 10 minutes. Let rise in greased bowl in a warm place until doubled, about 1 1/2 hours. Roll into balls and place in a greased baking pan baking with melted butter. Let rise until doubled in bulk, about 45 minutes. Bake at 350 degrees for 25-30 minutes. Brush with melted butter when done. |
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