-
1
Place brown sugar, lard and salt in large bowl.
-
2
Stir in 1 3/4 cups hot water until brown sugar is dissolved.
-
3
Cool to lukewarm.
-
4
Dissolve yeast and granulated sugar in 1/4 cup warm water; stir into brown sugar mixture.
-
5
Beat in whole wheat flour and enough all-purpose flour to make dough stiff enough to knead.
-
6
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.
-
7
Place in greased bowl; turn greased side up.
-
8
Cover;let rise in warm place until double, about 2 hours.
-
9
(Dough is ready if indentation remains when touched.)
-
10
Line 2 cookie sheets with aluminum foil; grease foil.
-
11
Punch down dough.
-
12
Turn onto lightly floured surface; knead until smooth.
-
13
Shape into roll, 10 inches long; cut into 10 slices.
-
14
Shape each slice into smooth ball.
-
15
Place on foil-covered cookie sheets; flatten into circles, 3 1/2 to 4 inches in diameter.
-
16
cover; let rise until double, about 30 minutes.
-
17
Heat oven to 375 degrees F. Brush rolls with egg.
-
18
Spread Brown Sugar Glaze on centers of rolls.
-
19
Make diagonal or crisscross cuts in tops of rolls with tip of sharp knife.
-
20
Bake until rolls are brown and sound hollow when tapped, 20 to 25 minutes.
-
21
Immediately remove rolls; cool on wire racks.
-
22
10 rolls.
-
23
BROWN SUGAR GLAZE: Mix brown sugar and water until of spreading consistency.
