Whole Wheat French Bread Rolls

This is another new recipe that I came across one day while reading Mommy's Kitchen. I have been trying new bread/roll recipes until I find one I really like. This one was really good and I like it so much better than the other roll recipe I had been making. I baked 1/2 the batch and frozen the other 1/2.

Whole Wheat French Bread Rolls-adapted from Mommy's Kitchen

1 1/2 cups warm water(about 115 degrees F)
1 tbsp instant yeast
2 tbsp white sugar
2 tbsp olive oil
1 1/4 tsp kosher salt
2 cups bread flour
2 cups whole wheat flour

Combine water, yeast, and sugar. Let stand for 10 mins until creamy. Meanwhile combine flour and salt and stir. After 10 mins mix oil with yeast mixture. Place mix into your stand mixer fitted with your dough hook and set to low. Slowly add in the flour until dough pulls away from the side of the bowl.  Turn speed up to medium and let dough mix until it is smooth and elastic. Cover with plastic wrap sprayed with cooking spray and damp towel. Let rise for 1 hr or until doubled.

Turn dough onto lightly floured surface and divide into 16 sections(I think I got about 14). Shape into round rolls. Place on cookie sheet and cover again with damp towel and let rise for 40 mins(should be about doubled). Place in 400 degree oven for 18-20 mins or until golden brown.

**You can also place them in a 9X13 pan and bake them as well. This will yield a softer roll. I baked about half of the rolls and flash froze the other half. To flash freeze rolls, place on cookie sheet after you shape them and pop them into your freezer for about 30 mins and then place them into a zip top bag or other container. To use frozen rolls, thaw, then let rise until double their size and cook as normal.

Kid's Help: shaping dough, running the stand mixer, pour in ingredients, adding flour.