Whole Wheat Dinner Rolls

Jim McCaslin (based on Mary Alice McCaslin's yeast rolls)

Servings: approx. 32 rolls

Ingredients:
1 pkg. active dry yeast
3/4 t. salt
1/3 c. sugar
1/3 c. honey
2 cups lukewarm water
4 1/2 c whole wheat flour
1/2 c. melted butter + 3 T for finishing (optional)
2 T. olive oil
1 egg

Directions:

Soften yeast in warm water and sugar. Add salt, butter, honey, oil and egg. Beat in 4 c whole wheat flour. Scrape the sides of the bowl, cover with plastic wrap and let rise till double (about 1 hour). Punch down and move to a lightly floured surface. Knead in additional flour until a soft, tacky dough forms. Form into rolls and place in greased pans. Let rise till double (20-30 minutes). Bake at 350° degrees for 18 – 20 minutes or until lightly browned.

To par-bake and freeze for later: Bake at 350 for 12 minutes. Allow to cool, then cover with aluminum foil and freeze in pan. Once frozen, you may remove the rolls from the pan, break them apart and store in the freezer in a zip top freezer bag.

Optionally: Melt 3 T butter and lightly brush the tops of hot rolls after they’ve finished baking.