Recipe: Whole Wheat Hamburger Rolls

Whole Wheat Hamburger Rolls
rec.food.cooking/Martha Hughes
Makes 16 roll

3 cups unbleached white flour
2 cups whole wheat flour
1 cup soy flour (you can use either white or whole wheat flour for this one, I just like the extra nutritional "umph" from soy flour)
1 tbsp. salt
1 tsp. sugar
2 cups warm water (around 100-110 degrees)
1 pkg. dry yeast (1 tbsp)
2 eggs, beaten
1 cup vegetable oil (I used 1/2 olive oil/ 1/2 corn oil tonight, it was what
I had)

Dissolve yeast in water with the sugar. Mix in with other ingredients. Knead dough for about 10 minutes, or until the dough feels smooth and elastic. Let rise until it doubles in bult, around 45 minutes. Punch down and let rise again, 30 to 40 minutes. Punch down and form into bun shapes. Use a sharp knife to cut the dough. I usually cut the dough first in half, then those in half, etc. until I get 16 buns. Let them rise once more until double, about 30 minutes. (All rising times are approximate, judge by how much the dough has risen.) Bake at 375 degrees for about 20 minutes. The rolls will feel hollow when knocked with knuckles. Let cool.

These rolls freeze beautifully. The original recipe called for 1/4 cup sugar, so if you want to add that much, go for it, I didn't want sweeter bread, so I cut it almost out. Pastrami and sweet bread doesn't go too well together.