Feather Whole Wheat Rolls |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 48 |
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My grandmother and mother have made this recipe famous in our family as well as our community. We never sit down to Thanksgiving or Christmas dinner without these melt-in-your-mouth rolls. Ingredients:
4 tablespoons active dry yeast |
2 tablespoons plus 2/3 cup sugar, divided |
2 cups warm water (110° to 115°) |
2 cups warm milk (110° to 115°) |
4 eggs, lightly beaten |
2/3 cup canola oil |
2 teaspoons salt |
4 cups king arthur premium 100% whole wheat flour |
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
1/4 cup butter, melted |
Directions:
1. In a large bowl, dissolve yeast and 2 tablespoons sugar in warm water. Add the milk, eggs, oil, salt, remaining sugar and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate for 8 hours.
2. Punch dough down. Divide into thirds. Cover and refrigerate two portions. Turn the remaining portion onto a lightly floured surface; roll or pat to 1/2-in. thickness. Cut with a lightly floured 2-1/2-in. biscuit cutter. Repeat with remaining dough. Place rolls 2-1/2-in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 2 hours.
3. Bake at 425° for 8-12 minutes or until golden brown. Brush with butter. Remove to wire racks. Yield: about 5 dozen.
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