Serves: 5
Total Calories: 504
Yield: 12 Rolls

1 tablespoon (1 packet) active dry yeast
1 1/2 cups lukewarm water
1 teaspoon salt
2 tablespoons vegetable oil
4-5 cups whole wheat flour
2-3 tablespoons soft butter or oil

1. Place the yeast, water, salt, oil, and 4 cups of flour in a dishpan or large mixing bowl, and mix together with your hands. If the dough is too wet to pick up, add a little more flour. As soon as you can handle the dough, begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for 5 minutes or until the dough is very elastic, then shape into a ball. Lightly grease a large baking sheet and set aside.

2. Cut the dough in half, then divide each half into 6 equal pieces (for a total of 12). Roll each piece into a ball, then flatten the balls with your hand to a 1-inch thickness. With a sharp pointy knife that has been dipped in flour, make five deep cuts into each roll that extend outward from the center (like flower petals). Begin the cuts about a quarter inch from the center—the uncut area in the very center of the roll should be about the size of a dime.

3. Transfer the rolls to the prepared baking sheet, leaving enough space between them to allow for expansion. Brush with the softened butter, cover, and let rise for about an hour, or until doubled in bulk.

4. Place in a 350°F oven and bake for 25 to 30 minutes, or until the rolls are quite brown on the bottom. Cool on a wire rack. Serve warm or at room temperature.

Nutritional Facts:

Serves: 5
Total Calories: 504
Calories from Fat: 88

More Recipes from the Great Natural Breads Made Easy Cookbook:
Pita
Lavash
Pideh
Matzoh
Focaccia
Pizza Crust
Dinner Rolls
French-Style Hard Rolls
Whole Wheat Rolls
New York Bagels
Egg Bagels
Teething Biscuits
Soft Pretzels