Ingredients Jump to Instructions ↓

  1. 2 packages (1/4 ounce each ) active dry yeast

  2. 1-1/2 cups warm water (110 to 115 )

  3. 1 cup whole wheat flour

  4. 1/2 cup sugar

  5. 1/2 cup vegetable oil

  6. 2 teaspoons caraway seeds

  7. 1-1/2 teaspoons salt

  8. 3-1/2 to 4 cups all-purpose flour

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in water. Add whole wheat flour, sugar, oil, caraway, salt and 2 cups all-purpose flour; beat until smooth. Add enough of the remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface. Divide in half, then divide each half into 36 pieces. Shape into balls; place three balls each in greased muffin cups. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 15-18 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.


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