2 Tablespoons Active Dry Yeast
1 Cup plus 2 Tablespoons Warm Water
1/3 Cup Oil *I used canola
1/4 Cup Sugar
1 Egg *I used 2 T. milled flax seed mixed with 3 T. warm water as my egg replacement
1 Teaspoon Salt
2 Cups All-Purpose
or White Bread Flour
1 1/2 to 1 3/4 Cups Whole Wheat Flour
In a large bowl, dissolve the yeast in the warm water. Stir in the oil and sugar, and let the mixture stand for 5 minutes.
Add the egg replacer, salt, white flour, and 1 1/2 cups of the wheat flour, combining until it forms a soft dough. Add the additional 1/4 cup of wheat flour as needed to prevent the dough from sticking to your hands (if you need a little more, that is okay too). Knead the dough until it is smooth and elastic, about 5 minutes or so.
Divide the dough into 8 pieces, shape each into a thick disc, and place them on baking sheets about 3 inches apart. My girls enjoyed helping with this part.
Preheat your oven to 425ºF. Lightly cover the balls of dough and let them rest for about 10 minutes (or longer if you wish).
Pop them in the oven and bake for about 10-12 minutes, or until nicely browned. Cool on a wire rack.
*everything sat a little longer than suggested because I was busy…. parenting.
For those of you not familiar with my blog, my son is allergic to eggs (and nuts) so I have to modify my recipes. Sometimes things turn out great, like these rolls, and sometimes….well….sometimes, not so great.
Check out other fabulous recipes and crafts…..