Whole Wheat Rolls

WHOLE-WHEAT ROLLS.

Rolls made of whole-wheat flour are not so common as those made of white flour, and for this reason they appeal to the appetite more than ordinary rolls. Whole-wheat rolls have the same advantage as bread made of whole-wheat flour, and if they are well baked they have a crust that adds to their palatableness.

WHOLE-WHEAT ROLLS

(Sufficient for 3 Dozen Rolls)

1 pt. lukewarm milk

1 cake compressed yeast

1 tsp. salt

3 Tb. sugar

4 Tb. fat

2 c. white flour

4 c. whole-wheat flour

1/2 c. white flour additional for kneading

Set a sponge with the lukewarm milk, in which are put the yeast cake, salt, sugar, fat, and white flour. Allow this to become very light, and then add the whole-wheat flour. Knead this dough and allow it to double in bulk. Then shape it into rolls, allow them to rise, and bake for 15 to 20 minutes.

GRAHAM NUT BUNS.

Buns made of graham flour and containing nuts are not only especially delightful in flavour, but highly nutritious. Because they are high in food value, they may be served with
a light meal, such as lunch or supper, to add nutrition to it. The recipe here given will result in excellent buns if it is followed closely.

GRAHAM NUT BUNS

(Sufficient for 3 Dozen Buns)

1 cake compressed yeast

2 c. lukewarm milk

4 Tb. brown sugar

2 tsp. salt

2 Tb. fat

2-1/2 c. white flour

1 egg

1 c. chopped nuts

3-1/2 c. graham flour

1 c. white flour additional for kneading

Dissolve the yeast in a little of the lukewarm milk. Place the sugar, salt, fat, and dissolved yeast in the mixing bowl and add the remainder of the warm milk. Stir in the white flour and let the sponge thus formed rise. Then add the egg, which should first be beaten, the nuts, and the graham flour. Knead the dough and shape it into buns. Let these rise and then bake them in a hot oven for about 15 minutes.