Ingredients Jump to Instructions ↓

  1. 3-1/4 teaspoons active dry yeast

  2. 1/2 cup warm water (110 to 115 )

  3. 1/2 cup sugar

  4. 1/2 cup butter, softened

  5. 1 can (5 ounces) evaporated milk

  6. 2 eggs, lightly beaten

  7. 1-1/2 teaspoons salt

  8. 2 cups whole wheat flour

  9. 2 cups all-purpose flour

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in water. Add the sugar, butter, milk, eggs, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; divide into thirds. Let rest for 5 minutes. On a floured surface, roll out each portion to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: about 2-1/2 dozen.


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