Paulette Vickery's Recipes

Shaker Whole Wheat Rolls

breads

2 tablespoon dry yeast
1 cup butter, melted
1 tablespoon butter, melted
1/2 cup sugar
1 each egg
2 cup luke warm milk
1 teaspoon salt
3 1/2 cup wheat flour
3 1/2 cup all purpose flour

Dissolve yeast in luke warm milk. Add egg, sugar, and salt. Add whole wheat flour. Mix in all of butter. Add white flour and work into ball. Let rise in a warm, draft free place, until double in bulk. Punch down, and cover with a towel. Let dough rise again until double in bulk. Roll out on floured bread board. Pinch off small balls approximately 1 inch in size. Place 3 to a cup, in greased muffin tins. Brush tops lightly with melted butter. Place tins in a warm, draft free place. Let rise until double in size. Bake at 400 degrees, 12-15 minutes, or until brown. Rolls freeze well to serve later.

Yield: 24 servings




** **