| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
pk |
Active dry yeast |
| 1 1/4 |
c |
Milk |
| 1/2 |
c |
Butter |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
|
Egg |
| 1 1/4 |
c |
All purpose whole wheat flour |
INSTRUCTIONS
In large mixing bowl, mix the 2 cups flour and yeast with a wooden spoon.
In saucepan, combine milk, butter, sugar and salt; cook over medium heat,
stirring frequently, until butter almost melts and mixture is warm (115
degrees). Pour warm mixture over flour mixture. Add egg and beat at low
speed with electric mixer for 30 seconds; beat at high speed for 3 minutes.
Gradually stir in the 1 1/4 cups whole wheat flour (or all-purpose as a
substitute); beat with wooden spoon till smooth. Cover dough in bowl with
greased waxed paper. Put bowl in a warm place to rise for 1 hour or till
dough is doubled. Beat dough with a wooden spoon. Let rest 5 minutes.
Grease 20 muffin cups with shortening. Drop batter, with a spoon, into
muffin pans, filling them about 1/2 way. Cover with greased waxed paper and
let rise in warm place 30 minutes or till doubled. Remove waxed paper. Bake
in a 400 degree oven for 12-15 minutes or until golden. Cool in pan 5
minutes. Remove and cool on rack or serve. Makes 20 rolls. Recipe from 1981
"Avon Winter Fun Guide". Posted to KitMailbox Digest by Paula Thompson
<paulat@adaptsol.com> on Jul 20, 1997
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