Whole Wheat Egg Rolls Recipes And More

Here are some recipes for whole wheat egg rolls plus more for you:

WHOLE-WHEAT EGG ROLLS
1 cake yeast 1 c. luke-warm milk
1/3 c. warm water 3 eggs, beaten
1/2 c. brown or raw sugar 3 1/2 c. whole-wheat pastry flour
1/2 c. oil 1 1/2 tsp. salt
Dissolve yeast in water. Add sugar and oil to milk. Stir in yeast and eggs. Add flour and salt to liquid mixture. Allow to rise to double its bulk. Beat down and add another 1/2 c. flour if neces¬sary, to make dough stiff enough to handle. Shape into rolls, brush with melted butter. Let rise to double their size. Bake at 350° about 15 minutes.



POTATO WHEAT ROLLS

1/4 c. milk 1/4 c. unseasoned mashed white
2 tbsp. salad oil potatoes
1 tsp. raw sugar 1 yeast cake
1 tsp. unsulphured molasses 1 c. whole-wheat flour
1/2 tsp. salt 1/4 c. soy flour
1 egg, beaten Unbleached flour for kneading.

Bring milk to blood heat. Remove from fire and add oil, sugar, molasses, salt and mashed potatoes. Stir until well blended,. Add egg and crumbled yeast cake. Stir until yeast disappears; add ½ c. flour. Stir or beat with electric beater until mixture becomes somewhat rubbery. Add remaining flour. Beat about 10 minutes. Knead lightly on floured board a few minutes and form into rolls. Place in oiled steel or Pyrex baking dish; cover with damp cloth and allow to rise until double in size. Bake at 400° for 10-15 minutes.


QUICK HOT ROLLS
2 cakes yeast 2 tsp. salt
1/4 c. luke-warm water 2 c. whole-wheat pastry flour
1 c. milk 3 c. unbleached white flour
1/4 c. oil 2 eggs, beaten
1 tbsp. honey.

Dissolve yeast in water. Heat milk to lukewarm; add oil, honey, salt; stir. Add whole-wheat flour; add yeast and eggs. Beat well. Raise in warm place 15 minutes. Punch down, add re¬maining flour and knead for a few minutes. Pat out to 12-inch square and cut into 2-inch squares. Place on greased baking sheet. Cover and let rise in warm place 20 minutes. Bake at 425°, 12 minutes.