Ingredients
- 1 cup milk
- ¼ cup water
- ½ cup butter
- ½ cup sugar
- 1 teaspoon salt
- 1 egg
- 1 tablespoon yeast
- 1½ cups whole-wheat pastry flour
- 3½ cups all purpose flour (estimate)
Instructions
- Add the sugar and salt to the bowl of your mixer fitted with the dough hook.
- In a small saucepan, heat the milk and water and melt the butter.
- Pour the warm milk mixture over the sugar and salt. Slowly stir to dissolve sugar and finish melting butter. Beat in the egg.
- When the mixture has cooled to 110 degrees or lower, add the yeast.
- Add the whole- wheat flour and beat with the dough hook. Continue to add flour and beating until the mixture forms a nice, smooth ball.
- Remove dough from bowl, cover with a damp, clean towel. Let rise until double in bulk, about 2 hours.
- Punch down dough and knead until smooth. Divide into 24 equal pieces (each will be about 50 grams)
- Shape into rolls and fit into a greased pan.
- Allow the rolls to rise again until double in bulk, about 30 – 45 minutes.
- Bake in a 400-degree oven until nicely browned, about 12 – 15 minutes. Remove from oven and brush tops with butter.
Recipe Notes
Yield: 2 –dozen rolls
Nutritional analysis per roll: 110 calories, 3 grams protein, 17 grams carbohydrates, 4 grams fat, 110 mg. sodium, 1 gram fiber.