9 to 10 c. whole wheat flour or 8 c. whole wheat flour and 1 to 2 c. white flour
2 to 3 tbsp. dry yeast
1/2 c. non-fat dry milk
3 c. warm water (120 to 130 degrees)
2/3 c. oil
1/2 c. honey or sugar
4 lg. eggs
4 tsp. salt

Mix 5 cups flour, dry yeast and non-fat dry milk in large mixer bowl. Add water, oil and honey. Mix well for 1 to 2 minutes. Turn off mixer, cover bowl and let dough sponge for 10 minutes. Then add eggs and salt. Turn on mixer.

Add remaining flour, 1 cup at a time, until dough begins to clean the sides of the bowl. Knead for 5 to 6 minutes. Dough should be very soft and manageable. Stiff dough produces heavy, dry rolls. If dough stiffens while mixing, drizzle a little warm water over dough as it kneads.

Lightly oil hands and countertop if needed. Shape immediately into rolls. Let rise until very light.

Bake 350°F 12-18 minutes. Don't overbake.

Yield: 5 dozen rolls.