Instructions

1. In mixer bowl, mix white whole wheat flour, undissolved yeast, sugar and salt.
2. Heat milk, water and margarine to very warm (120°-130°F). Note: margarine or butter does not need to melt. For best results, check liquid temperature with a thermometer.
3. Add to dry ingredients and beat 2 minutes at low speed, scraping bowl.
4. Add eggs and 2 cups bread flour; beat 2 minutes, scraping bowl.
5. Gradually mix in enough additional bread flour to make a soft dough.
6. Knead on lightly floured surface or with dough hook 10-12 minutes. Cover dough; let rest 10 minutes.
7. Shape dough as desired and place on greased or parchment-lined baking sheets or pans. Tip: Cover dough that is not being shaped so it does not dry out.
8. Cover rolls; let rise in a warm (80°-90°F) place until doubled in size, about 45-60 minutes. To check if dough has doubled, press tip of finger lightly into side of roll. If indention remains, the dough has doubled in size.
9. Preheat oven to 300°F.
10. Bake rolls 20-25 minutes, or until rolls are set and they are just starting to change color.
11. Cool rolls in pans or on baking sheets 10 minutes. Remove rolls to wire rack; cool completely.
12. Place rolls in sealable bags, label and date. Store in refrigerator up to 1 to 2 days or in freezer up to 1 month.
13. To brown and serve: If frozen, defrost rolls at room temperature, about 1 hour. Preheat oven to 400°F. Place rolls on cookie sheet and bake until golden brown, about 10 minutes.

• Servings : 48 servings
• Recipe Type : Rolls