1 Tbl Dry yeast
1-1/2 c Warm water
3 T Raw sugar
1 tsp Salt
2 T Butter (oil works fine)
1 Egg
3-4 c Whole wheat flour
Preheat oven to 350˚ F. Grease cookie sheets or muffin tins, depending on shapes of rolls desired.
In a large bowl, sprinkle the yeast over the water. Allow the yeast to dissolve, about 5 minutes. Stir in the sugar, salt, butter, and egg. Slowly stir in the flour until the dough pulls away from the side of the bowl.
Turn the dough out on a floured board and knead until it feels elastic, about 5-7 minutes.
Shape dough into rolls. Their size determines the number baked. Place on greased baking pans. Cover with a clean dish cloth and set in a warm place to rise until about double in bulk.
The rolls may be glazed with cream or beaten eggs before baking or they may be brushed with butter as soon as they come out from the oven.
Bake for 15 minutes or until the rolls are a golden brown.
I like to add another rising or two. Don’t forget to spank the baby. I usually divide dough between two round cake pans—9-12 rolls each. Bake about 25 minutes.