Directions

1. 1

   Wash your hands thoroughly with soap and warm water. In a large mixer bowl, combine 2 1/2 cups of the whole wheat flour, the active dry yeast, and the non-fat dry milk powder.

2. 2

   Pour the warm water, neutral oil, and sugar into the flour mixture. Mix on low speed for 1 to 2 minutes until combined, scraping down the sides as needed.

3. 3

   Turn off the mixer, cover the bowl with a clean kitchen towel, and let the dough rest for 10 minutes at room temperature.

4. 4

   Add the eggs and salt to the dough. Turn on the mixer and beat until incorporated, about 1 minute.

5. 5

   Add the remaining whole wheat flour and all-purpose flour, 1 cup at a time, mixing on low speed after each addition. Continue until the dough begins to form a soft, cohesive ball.

6. 6

   Increase mixer speed to medium and knead for 5 to 6 minutes. The dough should be very soft and slightly tacky but manageable. Do not over-mix; stiff dough will produce heavy, dry rolls.

7. 7

   If the dough becomes too stiff while mixing, drizzle in a little warm water, 1 tablespoon at a time, until the proper soft consistency is reached.

8. 8

   The dough may be used immediately to shape rolls, or covered and refrigerated for up to several days.

9. 9

   Lightly oil your hands and countertop as needed. Shape the dough into 30 equal rolls and arrange them on greased baking sheets, spacing them about 2 inches apart.

10. 10

    Cover the shaped rolls with a damp towel and let them rise in a warm, draft-free place until very light and puffy, about 1 to 1.5 hours or until they spring back slowly when gently poked.

11. 11

    Preheat your oven to 350°F (175°C). Bake the rolls for 18 to 20 minutes, until they are golden brown on top. Do not overbake; they should be tender and light.

12. 12

    Remove from the oven and serve warm or at room temperature.