Whole Wheat Rolls

 Yield: 24 rolls

Ingredients:

Measure all ingredients before you start mixing – Mis en place!

• 3 cups whole-wheat flour
• 4-5 cup unbleached white flour
• 2 Tbs. yeast
• 1 Tb. sugar (omit if you’re going to keep the dough in the fridge for a few days)
• 1 tsp. salt
• 3-4 cups warm water

In a small bowl:

1. Dissolve 2Tbs. yeast in 1 cup of lukewarm (not hot) water
2. Stir in 1Tbs. sugar. (see note above)
3. Let this mixture rest for about 10 minutes.

In a large mixing bowl add:

• 7 cups of flour – 3 cups whole-wheat and 4 cups white flour (you're holding back 1 Cup of flour for later)
• 1 tsp. salt
• 3 cups warm water
• Yeast/sugar mixture

1. Mix well.  The dough will be sticky.
2. Slowly add 1 more cup of white flour.
3. If the dough looks like it needs more water, add ¼ cup at a time.
4. Let the dough rest for 5 minutes.
5. Knead until it holds together without being sticky.  Keep your hand wet or coated in oil.
6. Place dough in a greased bowl that’s at least three times the size of the dough ball.
7. Cover with plastic wrap and let rise for 2 hours.
8. Grease 2 large baking pans– 9x13 pans work fine too.

Forming the dough into rolls:

Wait until the dough has doubled in size.  Work with it gently. Don’t mash it down.

Simply pinch off roll size pieces and place in greased pan to rise a second time.

Pinch the dough off of dough ball-never  tear it.

You can fit 12 rolls in a 9x13 pan.

Allow the rolls to rise in the pans for about 20 minutes.

Bake in a 350 degree oven for 20 minutes.

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