Shameless stealing. That's what I do. Stole this one from The Priestess. Super easy. She says she got the recipe online somewhere but doesn't remember where and I couldn't find it either. So, we'll call it hers.
Butter Top Wheat Rolls *click here for printable version*
from Melissa Hillman
1 pkg (2-1/4 tsp.) yeast
1-1/8 c. water (at 110-115 degrees)
1/4 c. + 1-1/2 tsp. sugar
1/8 c. very soft butter
1 tsp. salt
1 egg
1-1/2 c. whole wheat flour
1-3/4 to 2 c. all-purpose flour
1/8 c. melted butter
Proof yeast in the water. If desired, add the 1-1/2 tsp. sugar in with the yeast and water.
Mix the proofed yeast with the remaining sugar, the soft butter, salt, egg, and whole wheat flour. Beat smooth.
Stir in enough all-purpose flour to make a soft dough. Use as little as you can get away with so the rolls will be soft and tender.
Knead 6-8 minutes, adding just enough flour to keep the dough from sticking.
Grease the dough lightly, put in a bowl, cover, and let rise in a warm place 1 hour.
Punch the dough down, divide in to 2 pieces, and then shape each piece into 12 balls. Place them approximately 1 inch apart on 2 baking sheets (lined with parchment or a silpat).
Cover the baking sheets and let rise 25 minutes.
Bake at 375 for 11-15 minutes. You may need to rotate the pans halfway through, depending on how evenly your oven cooks.
When they come out, brush them immediately with the melted butter, and serve.
I did all of the beating and stirring by hand, and it was no problem at all. I expected the rolls would rise more than they did after being formed, but when we ate them they were perfect. They weren't dense at all, as they would have been if they hadn't risen enough. They had lots of texture, but were light and sweet and delicious.
Wise words from The Priestess:
"You think the recipe makes too many, but you are wrong."
TGIP Rating--Butter Top Wheat Rolls--KEEPER (might become a winter staple)
Next up: Fall hit us like a truck this week. Time for something involving pumpkin. And chocolate.
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