Whole-Wheat Parker House Rolls - cooking recipe

Ingredients

2 teaspoons yeast
3/4 cup water, lukewarm
1 egg, beaten
1/4 cup butter, melted or 1/4 vegetable oil
2 1/2 - 3 cups whole wheat hot roll mix, Whole-Wheat Hot Roll Mix
2 tablespoons butter, melted

Preparation

In a large bowl, mix the yeast into the lukewarm water and allow to stand 5 minutes or until frothy.
Add in the eggs and 1/4 cup of melted butter or oil; beat in 2 cups of the roll mix; let rest 2 minutes.
Stir in enough of the remaining mix to make a soft dough; turn out on a lightly floured surface and knead until smooth, 7 to 10 minutes.
Clean and lightly grease the bowl, place dough in bowl, turning to grease all sides.
Cover dough with a damp towel and let rise in a warm place, free from drafts, until doubled in bulk.
Grease a large baking sheet; set aside.
Roll out dough to 1/2 inch thick, cut with a floured, round biscuit cuter.
Dip both sides of dough into the melted 2 tablespoons butter; fold in half, stretching slightly.
Arrange on prepared baking sheet, not touching and let rise until double, 20 to 30 minutes.
Preheat oven to 375 degrees and bake for 15 to 20 minutes or until golden brown.
Variation for Pan Rolls: Grease a 9-in round cake pan, punch down dough. Divide into 12 equal portions.
Shape each into a smooth ball. dip tops of each into the remaining melted butter.
Arrange in prepared pan, dipped side up, not touching.
Cover and let rise until doubled in bulk, 20 to 30 minutes.
Bake as directed above.