1 envelope active dry yeast
1 1/4 cups lukewarm (110ºF.) water
3 1/4 cups all-purpose flour
1/4 cup whole-wheat flour
1 1/2 teaspoons salt
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Directions:
Spray large bowl with nonstick cooking spray.
In small bowl, sprinkle yeast over lukewarm water; stir to combine.
Let stand 10 minutes, until yeast is dissolved.
In large bowl or food processor, combine all but 2 tablespoons
of the all-purpose flour, and the whole-wheat flour and salt;
with on-off motion, pulse processor until mixture is blended.
With machine on, add yeast mixture; stir until well blended
or process 1 minute, until dough forms a ball and cleans sides
of bowl.
Sprinkle work surface with 1 tablespoon of the remaining flour;
transfer dough to prepared surface.
Knead dough 10 minutes, until smooth and elastic.
Transfer dough to prepared bowl; let rise in warm, draft-free
place, covered, 1 hour, until doubled in size.
Punch down dough.
Sprinkle work surface with remaining 1 tablespoon flour; transfer
dough to prepared surface.
Divide dough into 12 equal pieces; form each piece into an oval
with pointed ends.
Spray a shiny baking sheet with nonstick cooking spray; place
ovals 3" apart on prepared baking sheet.
Let rolls rise in warm, draft-free place, covered loosely with
plastic wrap, 1 hour, until doubled in size.
Preheat oven to 400º F.
Adjust oven rack to divide oven in half.
With sharp knife, make a shallow slit in top of each oval, beginning
and ending 1/2" from pointed ends.
Bake in center of oven 20-25 minutes, until rolls are golden
brown and sound hollow when tapped.
Transfer rolls to wire rack to cool.
Makes 12 servings
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