Italian Wheat Rolls Recipe

In a small bowl combine olive oil white sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm.

In a small bowl dissolve yeast in warm water. Let stand until creamy about 10 minutes.

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.

Divide the dough into twenty four equal size pieces and form into rounds. 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).

Bake in preheated oven until golden brown about 15 to 20 minutes.