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Whole Wheat Rolls

Yield 3 dozen (serving size: 1 roll)

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. Punch dough down; cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.

  4. 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.

  5. Preheat oven to 400°.

  6. Bake rolls at 400° for 10 to 12 minutes or until golden.

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