[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]MAUREEN’S HOMEMADE WHEAT ROLLS[/title][fusion_text]Week of August 18th-22nd 2014
1 1/2 C boiling water 2T butter
2 t salt 1/2 C sugar
1/4 C molasses 2 C ground whole wheat
Mix the above six ingredients. (This softens the ground whole wheat) Cool. Mix the next two ingredients: 4 t ACTIVE DRY YEAST (about 2 envelopes) & 3/4 C WARM WATER. Let rise to foam. Mix yeast foam into cooled, thin wheat dough. Begin to slowly add more or less 5 C ALL PURPOSE UNBLEACHED FLOUR until a bread dough forms. Cover and allow to double in size 1 hour in slightly warm oven. Punch down. Dough will be sticky. Use floured hands to shape. On a greased baking sheet, let rise. Bake the rolls @350 for 25 minutes more or less.
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