Whole Wheat Rolls

1. 1

   Dissolve yeast in milk in a large bowl. Stir in egg, sugar, and salt. Add whole wheat flour and shortening, mixing well. Gradually add all-purpose flour to form a stiff dough, beating well after each addition.

2. 2

   Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85u00b0), free from drafts, for 1 1/2 hours or until doubled in bulk. Punch down; cover and let rise 30 minutes or until doubled in bulk.

3. 3

   Lightly grease muffin pans. Shape dough into 2-inch balls; place 1 ball in each muffin cup. Brush tops with melted butter. Cover, and let rise 45 minutes or until doubled in bulk. Bake at 400u00b0 for 12 to 15 minutes or until golden brown.

No nutritional information available.

No additional tips available.