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Cheryl Wixson
In her time, Iva made the best yeast rolls ‘round Trenton and Mt. Desert Island


  • 1 cup milk
  • ¼ cup water
  • ½ cup butter
  • ½ cup sugar
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoon yeast
  • cups whole-wheat pastry flour
  • cups all purpose flour (estimate)


  • 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.


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.