Baking Time: 15 minutes
1 cup warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast
1/3 cup sugar
1 teaspoon salt
2 tablespoons butter or margarine, softened
2 eggs
1 cup whole wheat flour
2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)
Servings: 18 / Yield: 18 rolls
1. Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, salt, butter, eggs, whole wheat flour and enough all-purpose flour to make stiff dough. Grease top; cover tightly with plastic wrap. Refrigerate for 2 hours or up to 3 days.
2. Punch dough down. On floured surface, divide dough into 18 equal pieces; form into balls. Place in 2 greased 8-inch round or square baking pans. Cover; let rise in warm place until doubled in size, about 45 to 60 minutes.
3. Bake at 400ºF for 15 minutes or until done. Remove from pans; cool on wire racks.
1 cup warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast
1/3 cup sugar
1 teaspoon salt
2 tablespoons butter or margarine, softened
2 eggs
1 cup whole wheat flour
2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)
Servings: 18 / Yield: 18 rolls
1. Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, salt, butter, eggs, whole wheat flour and enough all-purpose flour to make stiff dough. Grease top; cover tightly with plastic wrap. Refrigerate for 2 hours or up to 3 days.
2. Punch dough down. On floured surface, divide dough into 18 equal pieces; form into balls. Place in 2 greased 8-inch round or square baking pans. Cover; let rise in warm place until doubled in size, about 45 to 60 minutes.
3. Bake at 400ºF for 15 minutes or until done. Remove from pans; cool on wire racks.
