Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 2 packs | Yeast -- not instant |
| 1 cup | Warm water |
| 2 cups | Hot water |
| ¾ cup | Oil |
| ¼ cup | Honey |
| 2 teaspoons | Sea salt -- * see note |
| 2 \N | Eggs -- beaten |
| 6 cups | Whole-wheat flour -- |
| \N \N | Unsifted |
* Use only sea salt if possible.
1. Dissolve yeast in the 1 cup warm water in large bowl. Allow to stand for about 5 minutes. 2. Add the hot water, oil, honey, salt, and beaten eggs. Mix well. Add flour gradually. Mixture will be sticky, but do not knead. Cover and chill overnight (this is very important). 3. Shape into rolls and place in greased pans. Bake in preheated 425-degree oven for about 10 minutes.
Recipe By : Jo Anne Merrill