Whole Wheat Refrigerator Roll Dough

---------- Recipe via Meal-Master (tm) v8.04

Title: Whole Wheat Refrigerator Roll Dough
Categories: Breads
Yield: 18 Servings

1 pk Active dry yeast
1 1/3 c Lukewarm water
1 tb Brown sugar
1/2 tb Lite salt or less or none
1 tb Canola oil
1 ea Egg white
2 c White flour
2 c Whole wheat flour

So handy to have in the refrigerator, with only a
short rising time remaining. This versatile dough can
be used for rolls one night and pizza the next. To
Prepare Dough For Refrigeration: Dissolve yeast in
warm water and combine with dried potatoes and brown
sugar. Add lite salt, oil and egg white. Stir in 1 cup
white flour and 2 cups whole wheat flour. Mix in
enough additional white flour(1/2 to 1 cup) to make
the dough easy to handle. Knead on floured board until
dough is smooth and elastic. Place in lightly oiled
bowl(large enough for dough to double). Cover tightly
and refrigerate at least 8 hours and not more than
five days. Two Hours Before Serving: Remove from
refrigerator. Shape into rolls and allow to rise 30-45
minutes or until doubled in size. Bake in 350 degree
oven for 20-25 minutes until lightly browned. Makes 18
rolls OTHER USES For Calzones: Remove dough from
refrigerator and roll out in circles. For filling,see
Calzones. For Pizza Crust: Divide in half. Pat onto
two lightly oiled baking sheets. Let rise 15 minutes.
Cover with pizza sauce, vegetables and grated low-fat
cheese and bake in 350 oven 25 minutes. Makes two
crusts.
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~------------- ~-- 1 roll calories 106,protein 3.5
gm,carb. 20.9 gm,total fat 1.2 gm,CSI Units
0.2,dietary fiber 2.2 gm,sodium 26 mg,potassium 123
mg,calcium 9 mg,iron 0.9 mg
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~------------- ~ The New American Diet by Connor &
Connor

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