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Whole Wheat Rolls

Yield about 3 dozen


  • 2 packages dry yeast
  • 2 cups warm milk (105° to 115°)
  • 1 egg
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 3 1/2 cups whole wheat flour
  • 1 cup plus 1 tablespoon shortening, melted
  • 3 1/2 cups all-purpose flour
  • 3 tablespoons melted butter or margarine

How to Make It

  1. Dissolve yeast in milk in a large bowl. Stir in egg, sugar, and salt. Add whole wheat flour and shortening, mixing well. Gradually add all-purpose flour to form a stiff dough, beating well after each addition.

  2. Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, for 1 1/2 hours or until doubled in bulk. Punch down; cover and let rise 30 minutes or until doubled in bulk.

  3. Lightly grease muffin pans. Shape dough into 2-inch balls; place 1 ball in each muffin cup. Brush tops with melted butter. Cover, and let rise 45 minutes or until doubled in bulk. Bake at 400° for 12 to 15 minutes or until golden brown.

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