Whole Wheat "casserolls"

I found this recipe in the 4 June 1983 issue of California Farmer magazine (page 29). It looked good, so I tried it. Not only did it become a family favorite, but also won its share of blue ribbons at the county fair. They can be baked, and served, in a casserole dish, hence the name.

• Ready In: 2 hrs 55 mins
• Yields: 24 rolls

Ingredients

• 1  cup milk
• 2  tablespoons dark molasses
• 2  tablespoons sugar
• 2  teaspoons salt
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1⁄2 cup warm water
• 2 (1/4ounce) packages active dry yeast
• 2 1⁄4 cups whole wheat flour
• 2 1⁄2 cups all-purpose flour

Directions

1. Scald milk.
2. Stir in molasses, sugar, salt and butter or margarine.
3. Cool to lukewarm.
4. Measure water into large bowl.
5. Sprinkle yeast onto water and stir until dissolved.
6. Stir in lukewarm milk mixture.
7. Combine flours in separate bowl.
8. Stir half of flour mixture into liquids.
9. Beat until smooth.
10. Stir in remaining flour.
11. Turn dough out onto lightly floured surface.
12. Knead until smooth and elastic, approximately 10 minutes.
13. Grease bowl.
14. Place dough in greased bowl, turning once to grease top.
15. Cover and place in warm spot to rise until doubled in bulk, about an hour.
16. Punch down and turn out onto lightly floured surface.
17. Divide dough in half.
18. Form 12 inch roll from each half.
19. Cut each roll into 12 equal pieces.
20. Form into balls.
21. Place balls 1/2 inch apart in greased shallow casserole dish OR place in greased round or square pans.
22. Cover and place in warm spot to rise until doubled, about 50 minutes.
23. Bake at 375 degrees, about 25 minutes for casserole dish, about 30 minutes for pans.