Whole Wheat Rolls

3 cups warm water

2 T yeast

1/4 cup honey

Combine yeast with warm water and honey.  Let sit about 5 minutes until bubbly.

Add:

2 t salt

1/2 cup vital wheat gluten

2 T dough enhancer

7 1/2 cups winter white wheat flour

Mix until combined and let the machine knead it for a little bit.  Add more flour if it is too sticky.

Flour the counter and hands and knead dough by hand on counter for 5 minutes.

For crescent shaped rolls: divide dough into 4 equal balls and roll out each ball to a 9″ circle.  Then use a pizza cutter and cut the dough into 8 pieces.  Roll each crescent roll up and place on baking sheet.

For round rolls: divid the dough into 32 even pieces and knead each roll with your hand by tucking the edges into the middle and pressing and repeating until the top is smooth.  Then placed on baking sheet.  Cover with plastic wrap or towel. Rise for 30 minutes.

Bake at 400 degrees for 9-10 minutes.

Note: I use this recipe for cinnamon rolls and pizza dough and bread sticks and the works.