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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Anna Towarnicki
  • 11â�„2 cups lukewarm milk
  • 1â�„4 tsp. salt
  • 2 TBS sugar
  • 1 package yeast
  • 11â�„2 cups white flour, plus extra for dusting
  • 2 cups whole wheat flour
  • Vegetable oil, as needed
In a 2-quart bowl, stir the milk, salt, and sugar together until dissolved; add the yeast. Let sit for 5-10 minutes.
Add in the flours and beat with a wooden spoon until smooth. Clean off the spoon with a spatula then top the dough with a little oil and turn the dough; let sit for 30 minutes to rise.
Turn the dough onto a lightly floured surface and roll about 1�2-inch thick. Cut into 2-inch rolls and put on a lightly oiled cookie sheet. Place the rolls in a cold oven and then heat to 350 degrees. Bake for 20-25 minutes or until lightly browned. Remove from oven and brush with oil.
Makes 16 rolls.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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