C :: week 21 :: Whole Wheat Rolls

These are the most amazing rolls ever!!!  Reminded me of the ones that the school cafeteria used to make!  So good.
My recipe is from my BHG Cookbook:

Dinner Rolls

3 1/4 - 3 3/4 cups all-purpose flour (but to make the whole wheat ones substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour that is stirred in at the end of step 1)
1 pkg active dry yeast (or 1 tablespoon)
1 cup milk
1/4 cup sugar
1/3 cup butter, margarine, or shortening
1 beaten egg

1. Stir together 1 1/4 cups of the flour and the yeast.  In a medium saucepan heat and stir milk, sugar, butter, and 3/4 teaspoon salt just until warm (120*F-130*F) and butter almost melts; add to flour mixture along with egg.  Beat with an electric mixer on low speed 30 seconds, scraping bowl constantly.  Beat on high speed 3 minutes.  Using a wooden spoon, stir in as much remaining flour as you can.

2. Turn dough out onto a lightly floured surface.  Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total).  Shape dough into a ball.  Place in a greased bowl; turn once.  Cover; let rise in a warm place until double (about 1 hour).

3.  Punch dough down.  Turn dough out onto a lightly floured surface.  Divide dough in half.  Cover; let rest for 10 minutes.  Meanwhile, depending on what shape of roll you want to make lightly grease a 13x9 pan.  

4.  For dinner rolls, shape the dough into 24 balls.  Place balls in prepared baking pan.  Cover and let rise in a warm place until nearly double in size (about 30 minutes).

5.  Bake in a 375* F oven for 15 to 18 minutes or until rolls sound hollow when lightly tapped.  Immediately remove from pan.  Cool on wire racks.