Whole Wheat Rolls Recipe

Name: Whole Wheat Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 cups (500 mL) milk; 1/2 cup (125 mL) sugar; 1 tbsp (15 mL) salt; 3 tbsp (45 mL) Crisco® All-Vegetable Shortening; 3 cups (750 mL) Robin Hood® Whole Wheat Flour; 2 packages quick rise instant yeast (or 2 tbsp/30 mL loose); 2 large eggs; 2 3/4 to 3 cups (675 to 750 mL) Robin Hood Original All Purpose Flour; Crisco Vegetable Oil

Ingredients

2 cups (500 mL) milk
1/2 cup (125 mL) sugar
1 tbsp (15 mL) salt
3 tbsp (45 mL) Crisco® All-Vegetable Shortening
3 cups (750 mL) Robin Hood® Whole Wheat Flour
2 packages quick rise instant yeast (or 2 tbsp/30 mL loose)
2 large eggs
2 3/4 to 3 cups (675 to 750 mL) Robin Hood Original All Purpose Flour
Crisco Vegetable Oil

	PREP TIME 30m	COOK TIME 20m	TOTAL TIME 50m

Instructions

In saucepan, heat together milk, sugar, salt and shortening until warm (120ºF to 130ºF/48ºC to 53ºC), stirring occasionally until melted.
In large mixer bowl, combine whole wheat flour and yeast.
Add milk mixture and eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat for 3 minutes at high speed.
By hand, stir in enough all purpose flour to make a soft dough.
Turn out on lightly floured surface.
Knead until smooth.
Grease a large bowl with Crisco vegetable oil.
Place dough in bowl, turning once to coat surface.
Cover.
Let rise until double about 1 1/2 hours.
Punch down.
Cover and let rest 10 minutes.
Grease and dust with flour a 17 by 11-inch (45 by 29 cm) baking sheet.
Cut and shape dough into 24 rolls.
Place on prepared baking sheet.
Cover and let rise until almost double, about 45 minutes.
Heat oven to 400ºF (200°C).
Bake 15 to 20 minutes or until browned.
Remove from baking sheets.
Cool.