WHOLE WHEAT DINNER ROLLS

2 cups water
3/4 cup oil
1 1/2 tbsp molasses
1/4 cup sugar
2 packets yeast
2 tsp salt
2 eggs
4 1/4 cups white flour, divided use
3 cups whole wheat flour, divided use
melted butter (optional, for brushing tops)

Heat 2 cups water, oil and molasses to 120 to 130 degrees F. Combine liquid with sugar, yeast and salt. Mix in eggs, 2 cups white flour and 1 cup whole wheat flour. Beat four minutes at medium speed.

With a wooden spoon, stir in remaining 2 cups whole wheat flour. Add remaining white flour gradually until you have a stiff dough. You usually won't use all of the white flour.

On a well-floured surface, knead the dough until smooth and elastic. This takes about five minutes. Place in a greased bowl, cover and rise until doubled (45 to 60 minutes).

Grease three (8-inch) round or square cake pans (or one 13x9 and one 8-inch).

Punch dough down. Shape into 36 balls and arrange in the pans. Cover and rise until light and doubled (30 to 45 minutes).

Meanwhile, preheat oven to 375 degrees F.

Bake 15 to 20 minutes. If desired, brush with melted butter.

Makes 36 rolls
Source: Recipe booklet: Simply From Scratch Volume 2, Pillsbury