Basic Whole Wheat Rolls

 

2 T. yeast

1/3 C. warm water

1/3 C. vegetable oil

1/3 C. brown sugar

2 eggs, beaten (2 tsp. Whole Egg Powder + 4 tsp. Water)

1/2 tsp. salt

1/2 C. dry powdered milk

4-1/2 – 5 C. whole wheat flour

 

Mix yeast and warm water, set aside for 5 minutes. Mix together oil, brown sugar, eggs and salt. Add enough flour to make a soft dough which leaves the side of the board. Turn onto well floured bowl, turn dough over to coat with flour and knead 10 minutes or until smooth and satiny. Place in a greased bowl cover and allow to rise until almost double in bulk (1-2 hours). Shape and place in greased pans. Let rise again then bake at 400 for 15 minutes.

 

Half and Half Rolls

1 12 oz. can evaporated milk

2 of the milk cans filled with hot water

1/2 C. vegetable oil

1/2 C. honey

2 T. dry yeast

1 T. salt

5 C. whole wheat flour

5 C. white flour

 

Pour milk into the mixing bowl. Fill the can twice with hot water and add to milk. Add oil, honey, yeast and salt. Mix in the whole wheat flour and then slowly add white flour, mixing well after each C. to make a stiff but not dry dough. Knead until elastic. Let rise and double in bulk. Shape into dough balls or put into greased pans and allow to rise again until doubled. Bake at 350° for 20 minutes for rolls or 30 minutes for loaves.