Whole Wheat Dinner Rolls

The recipe is great for a couple of reasons, the first and most important is that it makes a very nice dinner roll. The second is that the dough can be used the day it is made or refrigerated overnight and used over the course of the next several days. If you have an electric stand mixer, this recipe falls into the beginner's category because the mixer does most of the work. You can shape the dough as you wish and I think you will be pleased with the result. My only complaint about these rolls is that it is difficult to get then to brown nicely. I've gotten around that problem by using an egg wash to give at least the tops of the rolls some color. If you like to make your own rolls, I hope you'll keep this recipe in mind. It is fast, easy and darn near fail proof. Here is how the rolls are made.

Whole Wheat Dinner Rolls

Ingredients:
4-1/2 teaspoons active dry yeast
2 cups warm water
1/4 cup granulated sugar
1/4 cup light brown sugar
1 egg, room temperature
1/4 cup canola oil
2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
2 cups stone ground whole wheat flour
Optional Egg wash:
1 large egg beaten with 2 teaspoons water

Directions:
1) Dissolve yeast in warm water in bowl of an electric stand mixer. Add both sugars, egg, oil, salt and 3 cups all-purpose flour. Beat, using flat beater blade, on medium speed for 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough.
2) First rise: Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight.
3) Second rise: Punch dough down and form into dinner-size rolls, shaped to your pleasing. Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for cloverleaf rolls. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1-2 hours for refrigerated dough. If glazing rolls, brush with egg wash and sprinkle with seeds if desired.
4. Bake at 375 degrees F. for 10-12 minutes or until light golden brown. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily. Yield: 24 servings.