Whole Wheat Rolls

Today was much better than yesterday! Work was a little slow, but once I got home I tore through a bundle of house work and learned about 3/4 of the new Turbo Kick! I also made these awesome whole wheat rolls! I think they're simple yet delicious(although the process to make them is somewhat time consuming)!! I served them with spinach and a recipe for a french fry substitute I posted previously. Mmmm yummy din din.

Whole Wheat Rolls (recipe from Whole Foods- http://www.wholefoodsmarket.com/recipes/bread/wholewheatrolls.html I used brown sugar instead of evaporated cane sugar)

• 1 1/4 cups organic whole wheat flour
• 2 tablespoons brown sugar
  
• 1/2 teaspoon sea salt
• 1 package active dry yeast (.28 ounce)
• 1 cup warm milk (105 to 115°F)
• 3 tablespoons butter, melted
• 1 large egg, room temperature and lightly beaten
• 1 cup unbleached white flour

Have all ingredients at room temperature to start. In a large bowl, mix the whole wheat flour with the brown sugar, sea salt and yeast. Add the warmed milk, melted butter and lightly beaten egg. Beat until smooth. Add the unbleached white flour, mixing until fully incorporated. The batter should be smooth. Cover and allow the dough to rise until doubled in bulk, about 45 minutes to one hour.

Meanwhile, lightly spray 12 muffin tins with extra virgin olive oil spray. Set aside.

Once raised, stir the batter down. Spoon even amounts of the dough into prepared muffin tins. Allow this to rise until the dough comes just over the top of the muffin tins, about another 45 minutes to one hour.

Preheat oven to 400°F. Bake the rolls for 15 to 20 minutes or until golden brown.