Whole wheat refrigerator roll

24 servings

Ingredients

Quantity Ingredient
2 packs Active dry yeast -- 1/4 oz
Each
2 cups Warm water
½ cup Sugar
2 teaspoons Salt
4½ cup Flour -- divided
1 each Egg
¼ cup Vegetable oil
2 cups Flour, whole-grain wheat

Directions

In a mixing bowl, dissolve yeast in water, let stand 5 min. Blend in sugar, salt and 3 cup flour at low speed until moistened; beat 2 min.

at med. speed. Beat in egg and oil. By hand, gradually stir in whole-wheat flour and enough remaining flour to make a soft dough.

Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 min. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. Punch dough down and form into dinner-size rolls. Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for cloverleaf rolls. Cover and let rise until doubled, about l hr. for dough prepared the same day or 1-2 hours for refrigerated dough. Bake at 375 deg. for 10 to 12 min. or until light golden brown. Serve warm. If desired dough may be kept up to 4 days in the refrigerator. Punch down daily. Yield: 2 dozen.

Recipe By : Taste Of Home

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