Simple Wheat Rolls

I chose these rolls for Christmas Eve dinner because the dough could be left in the fridge for 2 to 24 hours before baking.

Simple Wheat Rolls
from The Better Homes and Gardens Better Baking Book

makes 24 rolls

4 1/4 c. all-purpose lfour
1/3 c. sugar
2 envelopes active dry yeast (4 1/2 t.)
2 t. salt
2 eggs
2 c. warm water (120 to 130 degrees)
3/4 c. cooking oil
2 c. whole wheat flour
Nonstick coating spray or shortening

1. In a large mixing bowl mix 3 cups of the all-purpose flour, the sugar, yeast, and salt. Stir together the eggs, water, and oil; add to flour mixture.

2. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in remaining all-purpose flour and the whole wheat flour.

3. Transfer dough to a very large greased bowl; turn once. Cover; refrigerate for 2 to 24 hours.

4. Stir dough down. Let dough rest 10 minutes. Meanwhile, spray a 13x9x2-inch baking pan and a 8x8x2-inch baking pan with nonstick coating, or lightly grease pans with shortening.

5. Turn dough out onto a well-floured surface. Roll dough to a 12x8-inch rectangle; cut with a knife or pizza cutter into 24 2x2-inch rolls. Transfer rolls to prepared pans (put 16 in the 13x9-inch pan and 8 rolls in the 8x8-inch pan). Cover; let rise in a warm place until double in size (about 40 minutes).

6. Bake in a 375 degree oven for 20 to 25 minutes or until golden. Serve warm.