Whole wheat yeast rolls

This recipe makes a ton of rolls. You have several choices with the leftovers. You can bake them as usual and freeze them or you can freeze balls of dough before the final rise and thaw and use them as usual. If you have a bread machine most of the work is done for you!

2 1/2 tsp dried yeast (1 .25g packet)

1 tbs sugar

1 c warm water

1/3 c buttermilk (regular milk will also work, but the flavor will be slightly different)

1/4 olive oil based margarine, softened.

1/2 c imitation honey

3 1/2 c whole wheat flour – all purpose

4 tbs toasted sesame seeds

1 tsp salt

Dissolve yeast in warm water, let sit until frothy, about 10 minutes. Mix all dry ingredients in a large bowl. Add wet ingredients. Mix well and knead for 6-8 minutes or until elastic and smooth. Add more flour if necessary.

Place dough in a lightly oiled bowl, cover with a damp cloth and allow to rise in a warm area for about an hour. (The inside of a gas oven is a perfect place. The pilot light keeps the air in there just warm enough. Otherwise run your microwave empty for a few minutes and place the dough in there.)

Punch dough down and knead again for several minutes. Divide dough into 1″ balls. Place on a cookie sheet and cover with a damp cloth, let rise again, approximately 30-40 minutes. Brush tops with melted healthy margarine or egg wash if desired (the egg wash will make a very crunchy crust on the rolls, beware, a little goes a long way!) and bake in preheated oven at 350F for about half an hour or until golden brown around the edges.

Notes:

For an Italian bent you can add a couple tbs of an Italian seasoning mixture and minced garlic to the dough.

To toast sesame seeds heat a small skillet over high heat. Add seeds, stir constantly until they begin to turn brown. Turn off heat, continue stirring until uniformly brown. Remove from skillet and set aside.