The first recipe
Whole Wheat Dinner Roll
It’s soft and fluffy. You can store it in the freezer and when you need some, just thaw it in room temperature inside a plastic ziploc or covered container.
1 cup warm milk
2.25 tsp active dry yeast
4 tbs sugar
2-2.5 cup all purpose flour
1 cup whole wheat flour
1 large egg, room temperaturw
0.5 tsp salt
6 tbs unsalted butter, room temperature
Combine milk, yeast and 1 tablespoon sugat in a small bowl, let stand until foamy, about 5 – 10 minutes.
With a stand mixer bowl, pour the yeast mixture. Add whole wheat flour,remaining sugar, egg, salt and butter.
Using the dough hook, gradually add all purpose flour, 1/2 cup at a time. Stop adding the flour when the dough looks soft and smooth. The dough should feel elastic and slightly tacky to the touch.
Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
Gently deflate dough by punching down. Cut into 14 pieces and form into a ball.
Coat a 10 in round pan with nonstick spray. Place dough balls into the prepared baking dish. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45-60 minutes.
Preheat oven to 375° F.
Lightly brush the tops with milk then place into oven and bake until golden brown, about 15-18 minutes.
The second recipe on the next page