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Q. - Wheat Dinner Rolls
Ingredients:
7 pounds all-purpose flour
12 ounces whole wheat flour
2 to 3 ounces yeast, instant
1 1/4 pounds granulated sugar
1 pound dry milk
1/4 cup salt
2 cups vegetable oil
2 quarts, 1 cup water, warm or 110 degress F.
Directions: Combine all the dry ingredients and place them in a mixing bowl. With dough hook, mix them on #1 speed for 2 minutes.

Add the vegetable oil and mix it for 2 minutes more on #1 speed. Gradually add the water. Mix it on #1 speed until water is mixed in thoroughly.

Knead dough on #2 speed for 10 minutes or until it's smooth and elastic. The desired dough temperature is 80 to 82 degrees F. Remove the dough hook and lightly oil the sides of the bowl and the top of the dough.

Cover the bowl and place it in a warm place, about 90 degrees F., for 30 to 45 minutes. Punch the dough down.

Form rolls by pinching off 2 1/4 ounce pieces and shaping them uniformally. Place the rolls on two parchment-paper-lined, 18 x 26 x 2-inch sheet pans in rows of 10 down and 6 across.

Let dough double in size; bake at 325 degrees in convection oven for 15 to 18 minutes. The rolls will be done when they reach 180 to 190 degrees F. internal temperature and are lightly browned.
Pan Size: 18 x 26 x 2-inch
Bake Temperature: 325 degrees F. in convection oven
Bake Time: 15 to 18 minutes
Servings: 120 rolls
Calories/Serving: 167
Nutrition: One roll provides approximately: 167 calories, 4 g protein, 29 g carbohydrates, 1 g fiber, 4 g fat (1 g saturated), 1 mg cholesterol, 1 g iron, 247 mg sodium.
Source: Submitted by Kansas Wheat
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