Ingredients
- 1,000 gr wheat flour (whole)
- 350 ml milk
- 350 ml water
- 60 ml honey butter
- 8 gr salt
- 2 packages dry yeast
WHOLE WHEAT ROLLS Punch dough down after first rising, and divide dough into thirds. Working with one third, divide into 8 pieces; shape each into a ball. Place 8 balls in a lightly greased 23 cm round cakepan. Repeat procedure with remaining dough. Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk. Bake at 190ºC or 20 to 25 minutes or until golden ----
