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2 servings
Ingredients:
2 (.25 ounce) packages active dry yeast1 3/4 cups warm water (110 degrees F/45 degrees C)1/2 cup white sugar1 teaspoon salt1/4 cup butter, melted and cooled1 egg, beaten2 1/4 cups whole wheat flour2 1/2 cups all-purpose flour 1/4 cup butter, melted
Instructions:
In a large bowl, dissolve yeast in warm water.Let stand until creamy, about 10 minutes.Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture.Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes.Lightly oil a large bowl, place dough in bowl, and turn to coat.Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.Grease 2 dozen muffin cups.Punch down dough, and divide into two equal portions.Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips.Roll strips up into spirals, and place into muffin cups.Brush tops with melted butter.Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.Preheat oven to 400 degrees F (200 degrees C).Bake for 12 to 15 minutes, or until golden brown.Remove from oven, and brush again with melted butter.
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