Honey Wheat Rolls

Ingredients:

• 2 packages dry yeast
• 1/2 cup warm water
• 1 egg
• 3/4 cup honey
• 1/2 cup nonfat dry milk
• 1 tablespoon salt
• 2 tablespoons vegetable oil
• 1 3/4 cups warm water
• 3 cups whole wheat flour
• 4 to 4 1/2 cups all-purpose flour

Instructions:

Dissolve the yeast in warm water in a large mixing bowl and let stand for 5 minutes. Stir in the egg, honey, milk, salt, vegetable oil, and warm water. Add the whole wheat flour and beat at medium speed with an electric mixer until smooth in texture. Stir in enough all-purpose flour to make a stiff dough. Turn the dough out onto a floured surface and knead for 5 minutes or until elastic and smooth. Cover and let rise in a warm place, free from drafts, for 45 minutes or until the dough has doubled in bulk.

Punch the dough down then divide it in half and shape each half into a loaf. Place in well-greased 8x4x3-inch loafpans, cover and let rise for 30 minutes or until doubled in bulk. Uncover and bake at 375° for 30 minutes or until the loaves sound hollow when tapped, shielding if necessary to prevent overbrowning. Remove from the pans and let cool.