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"CUISINART" YEAST ROLLS 
2 env. dry yeast
1/4 c. very warm water (110 degrees approx.)
5 tbsp. sugar
1/2 c. butter (or butter) softened
1 c. + 2 tbsp. lukewarm water
3 eggs
2 c. whole wheat flour
3 c. all-purpose flour
1 tsp. salt

Dissolve yeast in 1/2 cup warm water.

In food processor (with dough blade) dump sugar, soft butter and lukewarm water. Mix. Add in dissolved yeast. Add 1 cup whole wheat flour. Mix. Add eggs one at a time while mixing. Add remaining flour and salt. Then mix. Should be sticky. Let sit for 10 minutes. Mix 15-30 seconds. Take lid off.

Cover with Saran wrap. Rise about an hour, until dough rises up above top. Dump out on flour and knead slightly. Divide and roll out. Cut in triangles and roll up for crescent rolls. Pinch off 3 balls, place in greased muffin cups for cloverleaf rolls. Let rise in a warm place for 15 minutes. For cinnamon rolls, roll out, brush with melted butter, sprinkle with cinnamon and sugar. Add chopped nuts or raisins if desired. Roll up and slice into 1 inch pieces. Place in buttered pans. Brush with butter. Allow to rise for 15-20 minutes in a warm place. After baking drizzle with glaze of milk and confectioners' sugar. Bake at 375 degrees.

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