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Print this Recipe    Rolls 14

Pan Rolls
Yield: 12-16 rolls

2 Tbsp active dry yeast
1/2 c sugar
1 teaspoon salt
1/2 teaspoon ground ginger
2 T gluten flour
3 c whole-wheat flour
2 c bread flour

1/2 c vegetable oil
1 egg
1 3/4 c lukewarm water minus 2 Tbsp.
2 Tbsp lemon juice

3 T. unsalted butter

Place yeast, sugar, salt, ginger, gluten flour, and 3 cups whole-wheat
flour in mixing bowl. With flat beater, blend ingredients. Add
water, lemon juice, egg, and vegetable oil. On medium speed, mix
for 2-1/2 minutes, or until dough forms rubbery strings between
bowl and flat beater.

Attach dough hook; knead for approximately 8-9 minutes, adding rest
of flour in 1/2-cup increments, until dough is no longer sticky
and forms a ball around dough hook.

Remove dough to greased glass container; cover loosely with tea
towel or plastic wrap. Set in a warm, draft-free location until
doubled in bulk; punch down. Repeat for a second rise.

Preheat oven to 400F.

Turn dough out onto a floured surface; punch down. Shape into
12-16 rolls, placing in pan about 1/2-inch apart. Cover with wax
paper, then light tea towel or plastic wrap. Let rise in a warm
place until doubled in size.

Turn heat down to 375 (or 325 if using convection); bake for 15-20
minutes, or until rolls are lightly browned on top. As soon as
rolls are removed from oven, melt butter over low heat and brush
lightly over rolls for softer crust.

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