Whole Wheat Rolls

 WHOLE WHEAT ROLLS

Whole Wheat Rolls

Ingredients

3/4 cup All-Purpose Flour

1/4  cup WholeWheat All-Purpose Flour

1/4 cup sugar

1 yeast package

¼ cup warm water (for yeast)

salt

2 tablespoon butter

2 tablespoon vegetable shortening

1 slightly beaten egg (optional)

1/4 cup warm water

1/4 cup warm milk

Method

1.          Blend flours, sugar, and salt together.

2.          Add butter and vegetable shortening to dry ingredients; cut the butter and vegetable shortening into the flour mixture.

3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.

4.          Warm milk.

5.          Warm water.

6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.

7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency).

8.          Cover and leave it to rise for approximately 1 – 2 hours.

9.          When risen punch down and loaf out into desired pans.

10.       Cover and leave to rise again for approximately 1 hour.

11.       Bake in a 450° and until golden brown; tap top for hollow sound to ensure bread is baked completely.

12.       Remove from oven and place on cooling rack to cool, brush with butter on top of bread.

13.       Remove from pans and cool completing before bagging.

Whole Wheat Rolls was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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