Perfect dinner rolls made with whole wheat flour and bread flour. Evaporated milk brings richness to the rolls.
- 1 (.25 oz) package rapid rise yeast
- 1 teaspoon sugar
- 1/2 cup warm water
- 1 (12 oz) can evaporated milk
- 1/4 cup water
- 1/4 cup melted shortening
- 1/4 cup honey
- 2 teaspoons salt
- 2 cups whole wheat flour
- 3 cups bread flour
- 2 tablespoons butter
- Dissolve the yeast and sugar in the warm water.
- In the bowl of a stand mixer, combine the milk, 1/4 cup water, shortening, honey, salt and whole wheat flour. Mix in the yeast mixture, and let sit for 15 minutes.
- Add in the bread flour. Mix until the dough forms a ball. Knead the dough for 10 minutes. Place the dough in a buttered or oiled bowl, turn to coat, and cover with plastic wrap. Let rise until doubled, about 45 minutes.
- Punch down the dough. Form into 36 rolls and place in buttered 9×13-inch pans. Cover with plastic wrap and let rise in a warm area until doubled, about 30 minutes.
- Place a small pan of water in the bottom shelf of the oven. Preheat the oven to 375F. Bake the rolls until the tops are golden brown, about 12-15 minutes. Brush with the butter immediately out of the oven.
- adapted from allrecipes.com