This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.
3/4 cup whole wheat flour
Combine whole wheat flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120º to 130ºF). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup all-purpose flour; beat 2 minutes at high speed. Stir in enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
2 envelopes Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter OR margarine
1 to 1-1/4 cups all-purpose flour
Divide dough into 12 equal pieces; shape into balls. Place in greased 8 or 9-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake in preheated 375ºF oven for 15 to 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
Note: Eagle Mills® All-Purpose Flour with Ultragrain® may be substituted for all of the flour in this recipe.