Whole Wheat Rolls

RE: Whole Wheat Rolls Post By Jennifer,CA (Guest Post) (11/22/2004) Fancy Dinner Rolls for the rolls 4 1/2-5 C wheat/or all purpose flour (used wheat) 1/4 C sugar 1 1/2 tsp salt 2pkg active dry yeast 1 C milk,scalded and cooled 6 T butter-melted (divided) 2 eggs, lightly beaten for the glaze 1 egg 1 T milk In a large bowl combine flour sugar,salt, and yeast. Mix well. Stir milk, 4 T melted butter and eggs into mixture. Floured surface, knead dough for about 8-10 min. Shape into ball. Place in large greased bowl turning to coat. Cover with damp cloth and let rise in warm place until doubled in size.(1 hr) Tip:Sunny day is best to bake. Making the rolls Preheat oven to 400 degrees F. Grease 24 muffin tin cups. Punch down dough. Divide dough in half. floured surface w/ floured rolling pin, roll one dough half into 1/8" thick rectangle. Brush with butter. Cut into 1 1/2" wide strips. Stack 6 strips on top of each other. Cut into 1 1/2" pieces with sharp knife. place cut sides up in greased muffin cups,cover w/damp cloth & let rise for 15 min. Repeat with other half. Brush tops w/ egg glaze 7 bake in 400' oven for 12-15 min. After cooling on wire rack they can be freezed for 3 months! Yummy. They are larger than one would think. For smaller size you could do three layers instead.