75 minutes. Makes 24 rolls.
1 c warm water (105°-115°F)
4½ tsp active dry yeast (2 pckg)
½ c butter, melted
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!!