Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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2 1/4 oz pkgs active dry yeast

2 3/4 cups warm water (110* - 115*), divided

1 egg, beaten

1/3 cup vegetable oil

1/4 cup honey or molasses

1 tablespoon salt

2 teaspoons dill weed

2 teaspoons dried thyme

2 teaspoons dried basil

1 teaspoon onion powder

4 cups whole wheat flour

4 to 4-1/2 cup all-purpose flour

Instructions: In a mixing bowl, dissolve yeast in 1/2 cup warm water. Add next nine ingredients and remaining water; beat until smooth. Gradually add enough all-purpose flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 1-in. balls. Place three balls each in greased muffin cups. Cover and let rise until doubled, 20-25 minutes. Bake at 375* for 12-15 minutes or until tops are golden brown. Remove from pan to a wire rack. Yield: 4 dozen.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One roll equals 1 starch; also, 94 calories, 136 mg sodium, 4 mg cholesterol, 17 gm carbohydrate, 3 gm protein, 2 gm fat.

Serves: 1

Food Exchanges: