Ingredients

• 5-1/2 cups Whole Wheat Flour or Organic Whole Wheat Flour, divided
• 1-1/4 to 2-1/4 cup Unbleached White All-Purpose Flour divided
• 1/4 cup Non-Fat Dry Milk Powder
• 2-1/2 Tbsp Active Dry Yeast
• 2 cups Water (warm)
• 1/2 cup Canola Oil
• 1/3 cup Honey
• 3 Eggs
• 1 Tbsp Sea Salt
• 1/4 cup Unsalted Butter (melted)

Instructions

1. In a Bosch* mixer combine flours, powdered milk, and yeast. Turn on mixer for about 30 seconds to combine ingredients.
2. Add water, oil, and honey to dry ingredients and mix for 1 minute. Let mixture sit for 10-15 minutes in the bowl to sponge.
3. Add in the eggs and salt and mix until well combined. Dough will be very loose, so more flour needs to be added. Add in whole wheat flour by the ¼ cup full (up to 2 cups). Dough should begin to pull away from sides of bowl, but not pick up from the bottom. At this point, if more flour is needed, add only unbleached white flour. (Usually after the sponge, it takes about 3 cups of additional flour). Continue to mix for 5 minutes or until gluten fully develops. (*If not using a Bosch, then the dough will need to rest until doubled in size.)
4. Lightly flour the counter and using oiled hands, dump the dough onto the counter. Gently knead the dough for about 1 minute. Cut dough into quarters. Each quarter will make approximately 10 dinner rolls.
5. Line an 11x15 sheet pan with parchment paper. Form dough into golf ball sized rolls and place on the sheet pan. One sheet will hold 20 rolls. Allow the rolls to rise until they at least doubled in size or they touch each other and fill the pan. About 30 minutes.
6. Heat oven to 350F and bake for 15-20 minutes. Allow to cool and brush top of rolls with melted butter.
   
   
   
   Makes about 40 rolls.