BEST WHOLE WHEAT ROLLS

3 1/2 cups whole wheat flour
2 to 2 1/2 cups all-purpose flour
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 tablespoons sugar
1 teaspoon salt
1 1/2 cups water
3/4 cup milk
1/4 cup molasses
1/4 cup butter or margarine

In a large bowl, combine whole wheat flour, 1 cup all-purpose flour, undissolved yeast, sugar, and salt.

Heat water, milk, molasses, and butter until very warm (120 to 130F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 32 equal portions; shape each into smooth balls. Place in 2 greased 9-inch square pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375F for 20 to 25 minutes or until done. Remove from pans; cool on wire racks.

Makes 32 rolls
Source: FLEISCHMANN’S