These rolls are made with quick-rising yeast and don't require any fuss to put together. If you like fresh bread, this is a good recipe to have in your collection.
Author: Mary Gillespie
3cupswhole wheat flour
1tablespoonquick-rise yeastor one envelope
1/4cupvegetable oilolive oil, or melted butter
A bit of extra oil for brushing on the dough
Grease two 8x8-inch baking pans.
In large bowl or mixer bowl, stir together all-purpose flour, whole wheat flour, sugar, salt and yeast.
Stir oil and hot water together and add to flour mixture. The water should feel hot to touch. (If you are used to using regular yeast, not quick-rise yeast, it will seem too hot.)
Stir until a rough dough forms, then knead until dough is smooth and elastic (about 5 minutes). If you are using a mixer, mix on medium low until a smooth dough forms. If necessary, while you are mixing dough, add 1 tablespoon of water if dough seems dry.
Divide dough into two pieces. Cut each half into 12-16 pieces and form into balls. You don't have to be too precise about this: just tuck the ends of pieces under the create a smooth top. Place balls into prepared pans. Let rolls rise for 30 minutes.
While dough is rising, preheat the oven to 375 degrees F.
Place rolls in preheated oven and bake for 25-30 minutes, or until tops of buns are lighly browned.
Remove rolls from oven and let sit 2-3 minutes in baking pans. Remove buns to cool on racks, or serve fresh from oven.
If you have some extra time, you can let the dough rise once before you form into the rolls. Give them a second 20 minutes rise once you have formed the rolls.