"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Simple Wheat Rolls Recipe

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This recipe for Simple Wheat Rolls, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Egg
Added: Wednesday, May 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 1/4 cups all purpose flour
1/3 c. sugar
2 envelopes active dry yeast
2 t. salt
2 eggs
2 c. warm water
3/4 c. cooking oil
2 c. whole wheat flour

Directions:
Directions:
In a large mixing bowl mix 3 cups of the all purpose flour, the sugar, yeast, and salt. Stir together the eggs, water and oil; add to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in remaining all purpose flour and the whole wheat flour. Transfer dough to a very large greased bowl; turn once. Cover; refrigerate for 2 to 24 hours. Stir dough down. Let dough rest 10 minutes. Meanwhile, spray a 13x9x2 inch baking pan and an 8x8x2 inch baking pan with nonstick coating, or lightly grease pans with non stick spray. Turn dough onto a well floured surface. Roll dough to a 12x8 inch rectangle; cut with a knife or pizza cutter into twenty four 2x2 inch rolls. Transfer rolls to prepared pans (put 16 rolls in the 13x9 inch pan and 8 rolls in the 8x8 inch pan). Cover;let rise in a warm place until double in size (about 40 minutes). Bake in a 375 oven for 20 to 25 minutes or until golden. Serve warm.

Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
I make these rolls all the time and my family LOVES them. It is a great recipe because they rise in the fridge. I usually use only all purpose flour instead of the wheat and that works fine too. They are best eaten the day that you make them.

 

 

 

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