Most of the farmers in our area grow wheat, so this recipe definitely represents my region. I bake these rolls often, especially when I'm making soup or stew.
- 2 packages (1/4 ounce each) active dry yeast
- 1 cup warm water (110° to 115°)
- 1/4 cup butter, melted
- 1/4 cup honey
- 1 egg
- 3/4 cup whole wheat flour
- 1/2 cup old-fashioned oats
- 1 teaspoon salt
- 2-1/4 to 2-3/4 cups all-purpose flour
- Additional melted butter
- In a large bowl, dissolve yeast in water. Stir in the butter, honey, egg, whole wheat flour, oats, salt and 1 cup of all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead dough 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. Shape into 15 rolls. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes.
- Bake at 375° for 20 minutes or until golden brown. Brush with butter. Yield: 15 rolls.
Originally published as Honey Whole Wheat Rolls in Country Extra September 1997, p49
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