Italian Wheat Rolls

Ingredients

• 0.5 ounce active yeast dry
• 4 cups bread flour 
• 2  eggs 
• 0.5 cup olive oil 
• 1 tablespoon salt 
• 0.3 cup warm water 110 degrees F/45 degrees C
• 2 cups water boiling
• 0.3 cup sugar white
• 2 cups flour whole wheat

Equipment

• bowl
• baking sheet
• oven

Directions

1. In a small bowl, combine olive oil, white sugar and salt.
2. Add boiling water and stir to dissolve sugar; let cool to lukewarm.
3. In a small bowl, dissolve yeast in warm water.
4. Let stand until creamy, about 10 minutes.
5. When sugar and water mixture has cooled, add yeast mixture, eggs, whole wheat flour and 2 cups bread flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
6. Divide the dough into twenty four equal size pieces and form into rounds.
7. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
8. Bake in preheated oven until golden brown, about 15 to 20 minutes.