Whole Wheat Rolls

These are a light roll. They contain a large proportion of whole wheat flour, and well as molasses. Good with a pot of stew, or use for roast beef bunwiches.

• Ready In: 35 mins
• Yields: 18 buns

Ingredients

• 1  teaspoon granulated sugar
• 1 1⁄4 cups water
• 1 (8 g) package active dry yeast (2 1/4 tsp.)
• 2  large eggs
• 2  tablespoons butter or 2  tablespoons  hard margarine, softened
• 3  tablespoons  mild molasses
• 1  teaspoon salt
• 1 3⁄4 cups all-purpose flour
• 2 3⁄4 cups whole wheat flour (approximately)

Directions

1. Stir sugar in warm water in large bowl.
2. Sprinkle yeast over top.
3. Let stand 10 minutes.
4. Stir to dissolve yeast.
5. Beat in next 5 ingredients in order given.
6. Beat on medium for about 2 minutes until smooth.
7. Work in enough whole wheat flour until dough pulls away from sides of bowl.
8. Turn out onto floured surface.
9. Knead 8 to 10 minutes until smooth and elastic.
10. Place in greased bowl, turning once to grease top.
11. Cover with clean tea towel.
12. Let stand in warm place until doubled in bulk, about 1 1/4 hours.
13. Punch dough down.
14. Cut off egg-sized pieces.
15. Shape into buns.
16. Place on greased baking sheet.
17. Cover again with tea towel.
18. Let rise until doubled, about 45 minutes.
19. Bake in 350 oven for 15-20 minutes or until nicely browned.
20. Makes 18 buns.