Ingredients
- 3 1/4 t active dry yeast
- 1/2 c water, warm
- 1/2 c sugar
- 1/2 c butter (or margarine), softened
- 1 can evaporated milk (5 oz)
- 2 eggs, lightly beaten
- 1 1/2 t salt
- 2 c whole wheat flour
- 2 cups flour
Directions
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In a large mixing bowl, dissolve yeast in water. Add sugar, butter, milk, eggs, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes.
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Place in a greased bowl, turning once to grease top. Ocver and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down; divide into thirds. Let rest for 5 minutes.
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On a floured surface, roll out each portion to 1/2 in thickness. Cut with a 2 1/2 in biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes.
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Bake at 375 for 10-12 minutes or until golden brown. Remove from pans and cool on wire racks.