#1814 - Whole Wheat Rolls

(by Shirley McNevich)

1/3 cup warm water
1 TBSP honey
1 envelope active dry yeast
4 TBSP flax seeds
2 1/4 cups flour
1 3/4 cups whole wheat flour
1 cup warm skim milk
2 TBSP olive oil
1 1/2 tsp. salt
1 egg white (lightly beaten)

In a bowl add warm water and honey--stir with a whisk. Add yeast--stir with a whisk. Let the mixture stand until it gets foamy (7-10 minutes). In a grinder add 3 TBSP of the flax seeds--grind to medium fine. In a bowl add ground flax seeds in the bottom, then add both flours--stir with a whisk. Make a well in the center of the flour. In a separate bowl add warm skim milk, olive oil, and salt--stir. Pour the milk mixture and the yeast mixture into the well in the flour--stir until dough forms. Knead the dough on a floured counter 5-10 minutes or until smooth. Place the dough in a lightly greased bowl--turn the dough so it gets greased all over. Leave the dough in the bowl and cover the bowl with a damp towel for 45 minutes. Remove the dough from the bowl and knead the dough lightly on a floured counter. Divide the dough into 16 dough balls. Place dough balls on greased cookie sheets. Cover the dough balls with a damp towel for 45 minutes. Remove the towel and brush each roll with the beaten egg white. Sprinkle the un-ground flax seeds over the top of the rolls. Bake at 375 degrees for 20 minutes or until lightly browned.