Our family has come to expect my husband's grandma to make these rolls for every gathering. With their simple down-home flavor, they're great for sandwiches or just topped with butter. —Kerry Luce, Woodstock, Vermont
- 3 to 4 cups all-purpose flour
- 3 cups whole wheat flour
- 1/2 cup sugar
- 2 packages (1/4 ounce each) active dry yeast
- 1 tablespoon salt
- 2 cups milk
- 1/2 cup vegetable oil
- 2 tablespoons molasses
- 2 eggs
- 1 egg white
- 1 tablespoon water
- Sesame or poppy seeds, optional
- In a large bowl, combine 1/2 cup all-purpose flour, whole wheat flour, sugar, yeast and salt. In a saucepan, heat milk, oil and molasses to 120°-130°. Add to dry ingredients. Add eggs; beat on low speed until moistened. Beat on medium for 3 minutes. Stir in enough remaining all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Divide in half; shape each portion into 12 balls. Place 1 in. apart into two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 45 minutes. Beat egg white and water until foamy; lightly brush over dough. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 20-25 minutes or until golden brown. Yield: 2 dozen.
Originally published as Whole Wheat Dinner Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p184
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