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These wonderful rolls will be a hit for everyday or special occasions. Halve the recipe for a small batch.
2 1/2 Cups warm water
1/2 Cup honey
1/2 Cup dry powdered milk
2 TB yeast
6-8 cups whole wheat flour*
2 1/2 tsp. salt
1/2 Cup oil
1/2 Cup vital gluten
2 TB dough enhancer (optional)
Combine warm water, honey, powdered milk, and yeast in mixing bowl. Allow yeast to activate. Add eggs and 3 Cups flour. Stir until thoroughly mixed; dough will resemble cake batter. Let rest until bubbly, about 30 minutes. Add salt, oil, and remaining flour. Knead for 6-10 minutesor until gluten is developed or dough is soft and pliable. Pour out onto a lightly greased surface. Grease baking sheets. Pinch off 2-inch round portions, and roll out to an 8-inch rope. Tie rope in a single knot. Place in rows on baking sheets, cover, and let rise until double. Bake in a 350 degree oven for 20 to 25 minutes or until lightly browned. Brush with melted butter if desired, and remove to a cooling rack. Makes 2-3 dozen.
Multi-grain variation: Substitute 1 cup of 7-Grain Mix, cracked OR 1 Cup cracked wheat for one cup of the whole wheat flour.
* IF you do not have high quality fresh home milled whole wheat flour I would recommend that you use half bread flour in order to avoid heavy, dense rolls.
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