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Knead Marvelous Muffin Rolls
From the kitchen of
Marian Lundborg
1 cup warm water
1 package dry yeast
2 tablespoons brown sugar
1/2 teaspoon salt
1 egg
2 tablespoons margarine or butter
1 1/4 cups whole wheat (or rye) flour
1 cup white flour
Place warm water in bowl, stir in yeast and sugar until dissolved and
foamy. Add salt, egg shortening, and wheat (rye) flour and beat two minutes.
Add white flour. Cover bowl and let stand until double in size. Stir down
and fill 12 muffin tins. Let rise uncovered until double—about 25 minutes.
Preheat oven to 400 and bake for 15 minutes.
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