I make these rolls all the time for Thanksgiving or anytime we have turkey dinner they are a sweet roll and pair perfectly with all the fixins. The tops are a tiny bit more browned than usual due to my new oven and I getting aquainted :)
Before first rise.......and after,
You punch it down and then it rises again,
This recipe directs you to shape the buns into cinnamon type rolls I like to do half that way and half as crescent rolls.
Then the rolls after they rise.....
If you even wonder if they have fully risen lighly press your finger in the middle and if the indent stays they are ready to bake. I also like to take the temperature of the buns and I like to pull them out at 190F for soft buns.
Light Wheat Rolls- All Recipes
2 (.25 ounce) packages of active dry yeast (14g of yeast)
1 3/4 cups warm water (110F)
1/2 cup white sugar
1 tsp salt
1/4 cup butter, melted and cooled
1 egg, beaten
2 1/4 cups whole wheat flour
2 1/2 cups all purpose flour
1/4 cup butter, melted (for brushing on buns before and after baking)
1.) In a large bowl dissolve yeast in warm water let stand until creamy about 10 min.
2.) Mix sugar ,salt,1/4 cup melted butter,egg and whole wheat flour into yeast mixture. Stir in all purpose flour , 1/2 cup at a time, until dough pulls away from the side of the bowl. Turn dough onto a well floured surface and knead until smooth and elastic, about 8 min. Lightly oil a large bowl and turn dough to coat. Let rise until doubled about an hour.
3.) Punch dough down and let it rise until doubled again, about 30 min.
4.) Grease two dozen muffin cups punch down dough and divide into two equal portions roll each into a 6" x 14" rectangle and cut rectangle into 12 7" x 1" strips. Roll strips into spirals and place into muffin cups. Brush tops with melted butter and let rise in a warm place until doubled about 40 min.
5.) Preheat oven to 400F and bake for 12 to 15 min or until golden brown. Remove from oven and brush again with melted butter.