Whole Wheat Dinner Rolls
Ingredients
2 tablespoons yeast
1 teaspoon sugar
½ cup canola oil
½ cup warm water
2 large eggs beaten
3 tablespoons honey
2 teaspoon Kosher salt
½ cup evaporated milk
½ cup hot water
4 cups White Whole-Wheat Flour
Butter
Directions
Lightly butter a baking sheet and lightly oil a medium size bowl and set both aside.
In a large warm bowl, lightly whisk ½ cup of warm water, sugar, and yeast, and allow the yeast to soften for about 5 minutes. In a separate bowl, combine the oil, honey, eggs, salt, milk and hot water. Mix until well blended. Add it to the yeast mixture and then add all the flour. Mix until combined. The dough will be quite sticky. Allow it to rest for 15 minutes.
Dust your countertop with flour. Turn the dough out of the bowl and knead it with flour-dusted hands 10 to 15 times until you’ve achieved a smooth ball. Place the ball of kneaded dough in the oil-coated bowl. Allow it to rise until double in size, about 40 minutes to an hour.
Punch the dough down and turn it out onto a flour-dusted surface and knead 10 to 15 times until it’s smooth and satiny to the touch. Place it back in the oiled bowl and allow it to rise again until it’s doubled in size, about 40 minutes to an hour.
Gently turn the dough out on the counter. Form the dough into 20 to 24 balls, tucking the sealed side down on the prepared baking sheet. Allow the rolls to rise for about 30 to 45 minutes.
Preheat the oven 350° F. Bake for 20 to 25 minutes.
Allow the rolls to cool on the baking sheet. Pull them apart and place them in a bread-basket and serve immediately. Store any leftover yeast rolls in a covered container or a plastic bag.
