Whole Wheat Rolls

So this weekend gave us our first Nor'easter of the season. I didn't even know you could have those in mid-October but the temperature hasn't climbed above 40 for the past few days and the sun has also been in hiding. Weather like this usually causes me to curl up on the couch and stay there for hours at a time, so I decided to at least be productive and whip up a batch of one of my favorite (healthy) treats, whole wheat rolls.

My mom got this recipe from a co-workers years ago and it quickly worked its way into regular rotation. These rolls are great for breakfast with some jam on top, or for lunch with a bowl of soup. They're not too dense as some whole wheat baked goods tend to be, and they're easy to make. You just need to set some time aside as the dough has to rise. I like to put the dough in an oven with the pilot light on. That provides a bit of heat to get the yeast going, and keeps it away from drafts.

Whole Wheat Rolls

1 1/4 cup scalded milk
2 1/2 T. sugar
1 1/2 t. salt
1/4 cup butter
2 packages yeast
1/4 cup warm water
1 3/4 cup white flour
1 1/2 cup wheat flour

Scald milk - i.e. put the heat on low until little bubbles form in the milk. You don't want it to boil. Then cool the milk to lukewarm and stir in the sugar, butter and salt. In a small bowl sprinkle the yeast into warm water and stir until dissolved. Stir into the lukewarm mixture and add flour.

Put the dough into a greased bowl and cover with a towel. Let the dough rise until the size has doubled. Punch down the dough and put it into a muffin tin. Let the dough rise until a size you like.

Bake the rolls at 350 degrees for 16-18 minutes.