2T yeast
3 c warm water
2 T cane juice crystal
1/3 c olive oil
1 T salt
5 c whole wheat flour
3 c unbleached white flour
In a mixing bowl combine yeast, warm water and cane juice crystals. Let this stand for about 5 minutes to activate the yeast.
Add olive oil, salt and the 5 cups of whole wheat flour. Stir until this forms a soft dough. Add unbleached white flour one cup at a time. Knead until the dough is no longer sticky. Continue to knead with a machine for 5 to 9 minutes or by hand for 12 to 15 minutes.
Cover dough and it rise for about 30 to 45 minutes.
Punch the dough down and divide it into 18 pieces. Knead and roll each piece into a 6 or 7” rope. Lay on a cookie sheet that has been sprayed with a non-stick spray. With a pair of scissors cut a ½ inch slash in each roll. Let the rolls rise for about 20 to 25 minutes. Bake at 400 for about 15 minutes or until the rolls are golden brown.
Cool on a wire rack.
**Note: the addition of white flour in these rolls makes them soft and a bit more desirable for sandwich rolls than if they were all whole wheat.