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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 packages dry yeast |
2 cups warm milk (105° to 115°) |
1 egg |
1/2 cup sugar |
1 1/2 teaspoons salt |
3 1/2 cups whole wheat flour |
1 cup plus 1 tablespoon shortening, melted |
3 1/2 cups all-purpose flour |
3 tablespoons melted butter or margarine |
Directions:
1. Dissolve yeast in milk in a large bowl. Stir in egg, sugar, and salt. Add whole wheat flour and shortening, mixing well. Gradually add all-purpose flour to form a stiff dough, beating well after each addition.
2. Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, for 1 1/2 hours or until doubled in bulk. Punch down; cover and let rise 30 minutes or until doubled in bulk.
3. Lightly grease muffin pans. Shape dough into 2-inch balls; place 1 ball in each muffin cup. Brush tops with melted butter. Cover, and let rise 45 minutes or until doubled in bulk. Bake at 400° for 12 to 15 minutes or until golden brown.
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