These are definitely my favorite rolls. I've been making them for quite a while, so they're really easy for me now. I mentioned them briefly in this post, but they really, really need thier own post. :)
These use part whole wheat flour and part white flour, and they're yummy and buttery. We had them with our Smoky Fish Chowder the other night; I make them often when we have a soup, chowder or stew for dinner. The original recipe has you making them in muffin cups; I just make cresents out of them; it's easier for me, and you get more rolls out of the batch.
Favorite Wheat Rolls
Adapted from Allrecipes.com
2 (.25 ounce) packages active dry yeast
1- 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1/4 cup butter, melted and cooled
1 egg, beaten
2- 1/4 cups whole wheat flour
2- 1/2 cups all-purpose flour
1/4 cup butter, melted
1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. (I mix and knead with my Kitchenaid). Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. (I let the dough rise in my oven, with the oven light on).
3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. Punch down dough, and divide into three equal portions. On a floured (or lightly greased) board, roll each into a large circle, and cut into 12 triangles (pie-style) with a pizza cutter. Roll up, starting with large end, to form cresent shapes. Place on greased baking sheets. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
5. Preheat oven to 400 degrees F (200 degrees C). Bake for 10 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter. (Makes 3 dozen).
Note: If you would like to freeze the rolls, bake for 6 minutes, remove from the oven, allow to cool, bag, and freeze. Then when ready to use, thaw and finish the baking process.
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