Wheat Rolls
Source: AllRecipes
Click here to read about my experience making this recipe for my state meal challenge!
Servings: 2 dozen
Total time: 3 hours
INGREDIENTS
- 2 packets active dry yeast
- 1 ¾ cups warm water (110 degrees F)
- ½ cup white sugar
- 2 tsp salt
- ¼ cup butter, melted and cooled
- 1 egg, beaten
- 2 ¼ cups whole wheat flour
- 2 ½ cups all-purpose flour
- Egg wash
DIRECTIONS
- In a large bowl, dissolve the yeast in the warm water and set aside for 10 minutes until foamy.
- Add in the sugar, salt, ¼ cup melted butter, egg, and whole wheat flour. Stir in the all-purpose flour ½ cup at a time until the dough pulls away from the sides of the bowl.
- On a floured surface, knead the dough until smooth and elastic, about 10 minutes. Set in an oiled bowl, cover, and let rise for 1 hour, until doubled.
- Punch down the dough, then cover and let rise until doubled again, another 30 minutes or so.
- Punch down the dough again and halve. Roll each half into a 6×14” rectangle. Cut into 12 strips, 7” long and 1” wide. Roll each strip horizontally so that it’s more rounded than flat. Tie into a loose knot in the middle, then wrap the bottom end up over the top and wrap the top end down around the bottom. Pinch to bind.
- Arrange the knotted rolls on a greased baking sheet. Let rise uncovered for 40 minutes, until doubled in size.
- Preheat oven to 400 degrees F. Brush the tops of the rolls with egg wash, then bake until golden brown, about 15 minutes.
- Brush with melted butter before serving warm!
