They're easy to prepare, can be made ahead of time, and are the perfect accompaniment to just about any meal. You can even freeze a batch and pull a few rolls out, baking them as needed. The rolls themselves are fluffy and flaky--none of that heaviness you sometimes get when baking with whole wheat flour. Because they're rolled, they look quite impressive...but I promise if you can roll crescent rolls, these won't be any harder!
Pumpkin Biscotti with Cranberries and Pecans (Homemade Christmas Gifts, anyone?)
Two Years Ago: Chicken Gyros
Light Wheat Rolls
-2 packages active dry yeast
-1 3/4 cups warm water
-1/2 cup white sugar
-1 tsp 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. Dissolve yeast in warm water in a large bowl. Let stand for 10 minutes.
2. Add sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour to the yeast mixture. Add all-purpose flour, 1/2 cup at a time, and mix until dough pulls away from the sides of the bowl (I used my stand mixer and had to add a bit of extra flour until dough was ready). Knead (by hand or with dough hook in mixer) until dough is smooth and elastic. Place dough in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let rise in a warm place for 1 hour.
3. Punch down dough after one hour, cover, and allow to rise for an additional 30 minutes.
4. Grease 2 dozen muffin cups. Set aside. Divide dough into 2 equal pieces. Roll each portion into a 6 x 14 inch rectangle. Cut rectangle into twelve strips (1-inchthick). Roll strips up into spirals and set in muffin cups.
5. Brush rolls with melted butter and allow to rise in a warm place for 40 minutes.
6. Bake at 400F for 12-15 minutes, until golden brown. Brush with additional melted butter before serving, if desired.
**If freezing rolls, bake for 8 minutes and remove from oven. Allow to cool, bag, and freeze. When ready to serve, thaw and bake (I baked my thawed rolls at 400F for 8-12 minutes).