Whole Wheat Rolls

1 ½ cups lukewarm water
1 ½ T dry yeast
4 cups finely-ground whole wheat flour (approx.)
4 T sugar
1 egg
5 T veg. oil
1 ¼ tsp salt

Bread Machine Method:  Put all ingredients into bread machine and set to “dough” cycle.  When dough is mixed and raised, punch down, flour hands, sprinkle a little flour on top of dough (to keep from sticking to hands) and form roll-sized balls. Continue to flour hands and dough lightly as needed until all dough is used. Place about two inches apart on greased cookie sheet. Let rise until doubled, bake at 350 degrees for 12-14 minutes, until lightly browned on top.  Brush tops with butter, if desired.

Mixer Method:  Put all ingredients into mixer bowl and mix on medium speed for 5 - 7 minutes.  Let dough rise until doubled, continue as above.

Note:  This dough should be soft, but hold its shape when rolls are formed.  If the dough is too soft, the rolls will not hold their shape; if too stiff, rolls will be dry.  Because flours vary, check the dough after the 4 cups of flour are incorporated, and adjust the flour and water as needed.