Italian Wheat Rolls

Recipe View In a heatproof bowl, combine olive oil, sugar, and salt. Pour in boiling water and stir until sugar is dissolved. Let cool until lukewarm. (Approximately 15 minutes)

Recipe View In a small bowl, dissolve yeast in warm water. Let stand until foamy, about 10 minutes.

Recipe View Once the sugar and water mixture has cooled to lukewarm, add the yeast mixture, eggs, whole wheat flour, and 2 cups of bread flour to a large mixing bowl. Stir to combine. Gradually add the remaining 2 cups of bread flour, 1/2 cup at a time, mixing well after each addition. (Approximately 5 minutes)

Recipe View Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. The dough should be slightly tacky but not sticky.

Recipe View Divide the dough into 24 equal pieces and shape each piece into a round. Place the rounds on lightly greased baking sheets, leaving some space between each roll.

Recipe View Cover the baking sheets with a damp cloth and let the rolls rise in a warm place until doubled in size, about 40-50 minutes.

Recipe View Preheat oven to 350 degrees F (175 degrees C).

Recipe View Bake in the preheated oven until golden brown, about 15-20 minutes. Let cool slightly on the baking sheets before transferring to a wire rack to cool completely.