Light Wheat Rolls

The other day, I was in charge of bringing rolls to dinner. I wanted to make wheat rolls and ended up finding this recipe on Allrecipes.com. It got near perfect reviews from over 300 people so it was pretty much a guaranteed hit. The rolls did taste good and their spiral shape made them very fun to eat.

Makes 2 dozen rolls

Preparation time: 3 hours

1 1/2 Tbsp active dry yeast
1 3/4 cup warm water
1/2 cup white sugar
1 tsp salt
1/4 cup margarine, melted
1 egg
3 cups whole wheat flour
2 cups white flour
1/4 cup gluten flour

Combine water, yeast, sugar and salt in a large bowl. Allow the yeast to activate, then stir in wheat flour. Add margarine and egg and stir until combined. Add white flour 1/2 cup at a time until you have a dough that is soft and elastic. Knead dough for about 8 minutes, then allow it to rise until double in size in a lightly greased bowl (about an hour).

Punch down dough, cover, and then allow to rise again for about 30 minutes.

Divide dough into two equal portions and roll out dough into two 6 x 14" rectangles. Cut into 12 strips and roll each strip. Place each roll into a greased muffin cup, brush with butter and allow to rise, uncovered, for about 40 minutes, or until double in size. Bake at 400­° for 12-15 minutes. Remove from oven and brush with melted butter.