Tuesday, November 16, 2010

Whole wheat dinner rolls

I hesitate to post this because it is my father-in-laws recipe that has been passed down through several generations, but after some deliberation, I decided this recipe needed to be shared. I have honestly never had a better roll than this, and it just happens to be whole wheat. They are so soft and slightly gooey - something you don't really find with whole wheat rolls.

3 packages of yeast (if you're using jarred, 1 pkg = 2 1/4 t)
1 c warm (not hot, it will kill the yeast) water
1/8 c sugar
3 c warm milk
4 eggs, slightly beaten
1c sugar
4t salt
2 squares oleo, melted (or 1c other fat, like shortening or butter)
8-10 c flour

Mix yeast, water, and sugar together and let sit for 10 minutes, or until bubbly.
Mix in everything else except flour.
Add 7 c flour and mix well. Mix in as much more flour as needed to make a dough that just barely sticks to your finger. Cover and let rise, about 20 minutes. Punch down, cover and let rise again. repeat 2 more times, until it has risen for 1 hr. Roll out and use a pizza cutter or knife to cut them into square rolls. Dip them in butter in put them in a pan. Let them rise while you preheat your oven to 400 degrees.
Cook for 10-15 minutes, and brush with butter when cooked.


Nicole said...

How much does this make? I'm not sure Cody and I can eat that many rolls (well, okay, maybe we can, but maybe we shouldn't...). Probably going to have to 1/2 it or 1/4 it for our little family.

Shannon said...

Nicole - yes, this makes a whole slew of rolls (and yup, that's the technical measurement term). If you do make them all, the nice thing is they freeze well and last almost 6 months in the freezer. However, you could absolutely half it for your family.

Nicole said...

I've made these twice now and we love them! Even Cody likes them a lot and he always complains when I use wheat, so a definite winner! I halved the recipe both times and it made 2 dozen rolls. And both times I baked half and froze half. It worked out very well.