Ingredients:
2 (1/2,-oz.) packages active dry yeast
1/2a cups (110° to
115°) warm water
1/2, cup shortening
1/2 cup plus
1 Tbsp. sugar
2 tsp. salt
3 cups whole-wheat flour
1/2 lo
4 cups all-purpose flour;., cup buUer or margarine melted
Instructions:
In large mixing bowl, dissolve yeast in warm water, let stand for 5 minutes. Add the shortening, eggs, sugar, salt and whole-wheat flour; beat until smooth. Add enough flour to form a soft dough. Tum onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise until doubled. about 1 hour. Punch down. Divide into four portions; shape each into 12 balls. Place I” apart on greased ba. ldng sheets. Cover and let rise until doubled, about 25 minutes. Bake at 375° for 11-15 minutes or until brownedBrush with butter. Yields 4 dozen.
Notes:
Jacob, Adam, Christian and Samuel–reach eagerly for one of my homemade wheat roUs. These are hearty with whole-wheat and rich with old-fashioned goodness, and they bake up to a beautiful golden brown.
Servings Yield:
Yields 4 dozen
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