- 2 packages dry yeast (about 4 1/2 teaspoons)
- 1 3/4 cups warm water (105° to 115°)
- 1/4 cup vegetable oil
- 1 large egg
- 2 1/4 cups whole wheat flour
- 1/3 cup sugar
- 1 1/2 teaspoons salt
- 2 3/4 to 3 1/4 cups all-purpose flour
- 3 tablespoons all-purpose flour
- Butter-flavored cooking spray
- calories 90
- caloriesfromfat 24 %
- fat 2.4 g
- satfat 0.4 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 2.4 g
- carbohydrate 15.2 g
- fiber 1.3 g
- cholesterol 6 mg
- iron 0.0 mg
- sodium 100 mg
- calcium 0.0 mg
How to Make It
Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, oil, and next 4 ingredients in a large mixing bowl; beat at medium speed of an electric mixer 2 minutes. Gradually stir in enough of 2 3/4 to 3 1/4 cups all-purpose flour to make a soft dough.
Sprinkle 3 tablespoons flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 5 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
Punch dough down; divide in half. Roll each half into a 14 x 9-inch rectangle. Cut each rectangle of dough in half crosswise; cut each half into 9 (1-inch-wide) strips. Roll each strip, jelly-roll fashion, into a spiral, and place in muffin pans coated with cooking spray. Coat rolls with cooking spray. Let rise, uncovered, in a warm place, free from drafts, 40 minutes or until doubled in bulk.
Preheat oven to 400°.
Bake rolls at 400° for 10 to 12 minutes or until golden.