Wheat Rolls

Yields approximately 2 dozen rolls

2 cups whole wheat flour

2 cups all-purpose flour (sifted)

1 package active dry yeast

¼ cup warm water

3 tablespoons granulated sugar

1 large egg (beaten)

3 tablespoons unsalted butter

¾ cup whole milk (scalded)

1 teaspoon salt

Egg wash (1 egg, lightly beaten, mixed with 1 tablespoon water)

1. Combine yeast and warm water in a bowl. Let stand for 10 minutes. Mix until yeast dissolves.
2. In a saucepan, scald milk. Add butter, sugar, and salt. Stir until sugar dissolves. Remove from heat. Allow to cool until warm. Pour mixture into bowl of yeast. Whisk in egg.
3. Combine whole wheat flour and all-purpose flour in a bowl. Add yeast mixture. Blend well.
4. Transfer dough onto a floured working surface. Knead dough until smooth. Roll into a ball, and place in a bowl. Cover with a cloth. Set bowl in a warm place until dough has doubled in size, approximately 1 hour.
5. Cut dough into 1-inch pieces and roll into balls. Place rolled dough on greased baking sheets (or baking sheets lined with wax or parchment paper), spacing each piece approximately ½-inch apart. Cover rolls with a cloth and let rise for another hour.
6. Preheat oven to 375° F.
7. Brush rolls with egg wash.
8. Bake at 375° F for approximately 20-25 minutes, or until golden brown. Place sheets on wire racks and allow rolls to cool slightly. Serve warm.