I’ve had this recipe for nearly forty years, but it was tucked away in one of my cookbooks. Originally the rolls were made solely with all-purpose flour, but I’ve modernized them with the use of white whole wheat flour. The only thing that is hard about this recipe is trying to remember to take them out of the fridge early enough.

2 cups all- purpose flour
1/2 cup sugar
2 tsp salt
1/2 cup butter, softened
2 Tbsp yeast
2 cups hot water (120° to 130°F)
1 extra large egg
3 1/2 cups white whole wheat flour, divided
vegetable oil

1. In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine 2 cups of all-purpose flour, the sugar, salt, butter, and yeast. With the mixer at low speed, gradually pour the hot water into the dry ingredients. Add the egg, increase the speed to medium, and beat 2 minutes, occasionally scraping down the bowl with a rubber spatula. Beat in one cup of the whole wheat flour and continue beating for another 2 minutes. Stir in the remaining 2 1/2 cups of the whole wheat flour.
2. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
3. Shape the dough into a ball and place in a large oiled bowl, turning over so the top of the dough is oiled. Cover with a towel and let rise in a warm place away from drafts until doubled, about 1 1/2 hours. (The dough is doubled when 2 fingers pressed lightly into the dough leave a dent.)
4. Punch the dough down by pushing down the center of the dough with your fist, then pushing the edges of the dough into the center. Turn the dough over and brush with oil. Cover the bowl tightly with plastic wrap and refrigerate, punching down occasionally, until ready to use.
5. About 2 hours before serving remove the dough from the refrigerator and grease the pan. Shape the dough into balls and place in the prepared pan. Again cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.
6. Preheat the oven to 425°. Bake the rolls for 15 to 20 minutes or until golden brown. Brush the rolls with melted butter and serve immediately.

Servings: 30