Ruth'S Whole Wheat Rolls - cooking recipe

Ingredients

3 c. Master Mix
1 c. warm water
1 egg
1 envelope dry yeast

Preparation

Add yeast to warm water to dissolve.
Add beaten egg and Master Mix.
Mix with wooden spoon until combined.
Stir vigorously 30 to 40 strokes.
Place bowl in warm place until doubled in bulk.
Stir down and spoon into greased muffin tins. Let rise again until doubled.
Bake in a 400\u00b0 oven for 15 minutes, until lightly browned.
Makes 12 large rolls.