I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Wednesday, June 23, 2010

Wheat Rolls (Nancy Giles)

$2.89 ($0.12 each)

75 minutes. Makes 24 rolls.

1 c warm water (105°-115°F)
4½ tsp active dry yeast (2 pckg)
½ c butter, melted
½ sugar
3 eggs
1 tsp salt
1 Tbsp gluten or dough enhancer
4½ c whole wheat flour (3½ c white, 1 red)

Combine water and yeast in mixer. Let stand about 5 min until yeast is foamy. Stir in next 5 ingredients. Beat in flour 1 cup at a time. Cover with plastic wrap (and rubber band) and refrigerate 1 hour. Grease 9x13” pan. Turn chilled dough out onto a lightly oiled surface. Divide into 24 equal pieces using a knife. Roll each piece into a smooth round ball. Place balls in 4x6 rows in the pan. Cover and let rise until double in size about 1 hour. Preheat oven to 375°. Bake 15 min. Cover with aluminum foil and bake 5 more minutes until golden brown. Moist and yummy!!

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