I love these light and tender rolls. Great little buns to serve with a meal or for faspa. Fun to break apart to slather on butter or jam. These buns are great shaped into dinner size or for hamburgers. Since this is a dough you can refrigerate you don't need to bake it all at once. It's a time saver to mix the dough a day before you need the rolls. Just place in the fridge, take the dough out a couple of hours before you need them, shape into rolls, let rise and bake just before company arrives so they are welcomed by the fresh aroma of baking!
Years ago I cut this recipe out of a magazine. It is a keeper.
- 2 cups warm water
- 1/3 cup oil
- 1 egg, slightly beaten
- 1/3 cup sugar
- 2 teaspoons salt
- 3 cups white flour
- 2 tablespoons instant yeast
- 3 cups whole wheat flour
- Butter for brushing on rolls
- Pour water in a mixing bowl, whisk in oil, egg, sugar, and salt.
- Stir in white flour and yeast, continue stirring until combined.
- Now knead in whole wheat flour one cup at a time and knead until the dough is smooth and elastic approx 5 minutes. Place in a greased bowl and cover.
- Let rise in warm place until doubled or if not baking them right away, cover and refrigerate overnight. (You can keep this dough in the fridge a couple of days before using)
- Shape into small balls and place 3 in each greased muffin cup. Cover and let rise for an hour or until doubled. (Rising time approx 2 hours for refrigerated dough.)
- Bake in 400º oven for 12 minutes or until golden brown in color.
- Brush with butter as soon as they come out of the oven.
- Yield: 30 rolls
