Adapted from Betty Crocker’s Cookbook
2 to 2 1/2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
1/4 cup canola or vegetable oil
1 teaspoon salt
1 package of regular or quick active dry yeast
1/2 cup very warm water
1/2 cup very warm milk
1 large egg
Mix 2 cups of all-purpose flour, sugar, oil, salt and yeast in a large bowl. Beat for 1 minute scraping bowl frequently. (After all my yearning for a KitchenAid I realized, my grandmother & mother have done this for years without. I do not need a dough hook.)
Place dough on lightly floured surface, knead for about 5 minutes until dough is smooth and springy. Do this by using a fold, pull & push motion. Once the dough ball is out of the bowl, take one end, pull it toward you then fold it over itself and push with the heels of your palms, and push several times, then turn the ball of dough and repeat. Place dough in a clean, and lightly greased bowl turning dough to grease all sides. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm place for about and hour or until double in size.
Notice: Do NOT get frustrated at this stage. So much of bread making can depend on the weather. If it takes 2 hours to rise, it’s just a bad day, it’s not you.
Dough is ready if indentation remains when touched. (Poke it with your index finger to check)
Grease rectangular pan. Gently push fist into dough to deflate. Divide into 12-15 equal pieces and roll into smaller balls, place in pan. Cover loosely with plastic wrap or a clean dish towel and let rise in warm place for about 30 minutes, or again, until double.
Heat oven to 325 degrees fahrenheit, bake 12-15 minutes or until golden brown.