Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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1 1/2 cups whole wheat flour

1/4 cup plus 2 tablespoons sugar

1 (1/4 oz) packag active dry yeast

1 teaspoon salt

1/2 cup milk

1/2 cup water

1/4 cup butter or margarine

1 egg

2 to 2 1/4 ckups all-purpose flour

Additional vegetable oil, optional

Instructions: In a mixing bowl, combine whole wheat flour, sugar, yeast and salt. In a saucepan, heat milk, water and butter to `120* - 130*; add to flour mixture. Beat in Egg. Beat on low speed for 1 minute; beat on medium for 1 minute. Gradually stir in enough all-purpose flour to form a Soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down; shape into 12 balls. Place in a greased 9-in square baking pan. cover and let rise until doubled, about 1 hour. Brush tops with oil if desired. Bake at 400* for 15-20 minutes or until golden brown. If necessary, cover with foil during the last 5 minutes to prevent overbrowning. Remove from pan and cool or a wire rack.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One roll (prepared with skim milk and margarine and without additional oil) equals 2 starch, 1 fat; also, 196 calories, 250 mg sodiu, 18 mg cholesterol, 34 gm carbohydrate, 5 gm protein, 5 gm fat.

Serves: 0

Yields: 12 rolls

Food Exchanges: