Daily Recipe 03/07/03 : Whole Wheat Yeast Rolls
New York City

Whole Wheat Yeast Rolls recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Fruit, Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 03/07/03 : Whole Wheat Yeast Rolls
"Whole Wheat Yeast Rolls" 
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2 packages active dry yeast
1/3 cup lukewarm water
1 1/2 cups milk, scalded
1/2 cup butter
1/2 cup sugar
2 eggs, lightly beaten
4 1/2 cups stone ground whole wheat flour
1 cup plus 2 tablespoons wheat germ
1 tablespoon salt
Oil, if needed

Dissolve the yeast in the water and set aside in a warm place until mixture bubbles. In a large bowl, place the milk and add the butter and sugar.  Stir to dissolve the sugar and let cool to lukewarm. Add the yeast mixture, the eggs and three cups of the flour. Beat 6 minutes with a mixer on medium speed.  Clean the sides of the bowl, cover and let rise in a warm place until doubled, about one and one quarter hours.  Add one cup of the wheat germ, salt, and enough of the remaining flour to make a kneadable dough. Turn the dough onto a lightly floured board and knead very well, using only flour remaining from the measured amount.  If the dough starts to stick, oil your hand before continuing.  Knead at least 300 strokes for the best rolls.  The dough should be smooth and satiny.  Roll out the dough to one inch thickness and cut into 2 1/2 inch rounds.  Fit into greased muffin tins. Sprinkle the top with wheat germ, cover and let rise in a warm place until doubled in size about 20 minutes.  Preheat oven to 350 degrees and bake 25 minutes, or until done. Cool on a rack. Makes 2 dozen rolls.
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