Feather Rolls

9 to 10 c. whole wheat flour or 8 c. whole wheat flour and 1 to 2 c. white flour 2 to 3 T. dry yeast ½ c. nonfat dry milk (optional) 3 c. warm water (120-130 degrees) 2/3 c. oil ½ c. honey or sugar 4 large eggs 4 tsp. salt Mix 5 cups flour, dry yeast and nonfat 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. 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, until dough is soft and manageable. Stiff dough produces heavy, dry rolls. If dough stiffens while mixing, drizzle a little warm water over dough as it kneads. Dough may be used immediately or covered and stored in the refrigerator for several days. Lightly oil hands and counter top if needed. Shape immediately into rolls. Let rise until very light. Donʼt overbake. Bake at 350 degrees for 18 to 20 minutes. Yield: 5 dozen large rolls. By Amy