Yield: Makes 48 rolls.
3 cups white whole wheat flour
2 (¼ oz.) packages instant yeast
½ cup granulated sugar
2½ teaspoons salt
1½ cups 2% low-fat milk
1½ cups water
½ cup (1 stick) margarine or butter
2 large eggs, beaten
5½-6 cups bread flour, divided
- In mixer bowl, mix white whole wheat flour, undissolved yeast, sugar and salt.
- Heat milk, water and margarine to very warm (120°-130°F). Note: margarine or butter does not need to melt. For best results, check liquid temperature with a thermometer.
- Add to dry ingredients and beat 2 minutes at low speed, scraping bowl. Add eggs and 2 cups bread flour; beat 2 minutes, scraping bowl. Gradually mix in enough additional bread flour to make a soft dough.
- Knead on lightly floured surface or with dough hook 10-12 minutes. Cover dough; let rest 10 minutes.
- Shape dough as desired and place on greased or parchment-lined baking sheets or pans. Cover dough that is not being shaped so it does not dry out. Cover rolls; let rise in a warm (80°-90°F) place until doubled in size, about 45-60 minutes. To check if dough has doubled, press tip of finger lightly into side of roll. If indention remains, the dough has doubled in size.
- Preheat oven to 300°F. Bake rolls 20-25 minutes, or until rolls are set and they are just starting to change color. Cool rolls in pans or on baking sheets 10 minutes. Remove rolls to wire rack; cool completely.
- Place rolls in sealable bags, label and date. Store in refrigerator up to 1 to 2 days or in freezer up to 1 month.
- To brown and serve: If frozen, defrost rolls at room temperature, about 1 hour. Preheat oven to 400°F. Place rolls on cookie sheet and bake until golden brown, about 10 minutes.
One roll provides approximately: 132 calories, 4 g protein, 22 g carbohydrate, 1 g dietary fiber, 3 g fat (1 g saturated), 9 mg cholesterol, 34 mcg folate, 1 mg iron and 551 mg sodium.