---------- Recipe via Meal-Master (tm) v8.04
       Title: Whole Wheat Refrigerator Roll Dough
  Categories: Breads
       Yield: 18 Servings
       1 pk Active dry yeast
   1 1/3 c  Lukewarm water
       1 tb Brown sugar
     1/2 tb Lite salt or less or none
       1 tb Canola oil
       1 ea Egg white
       2 c  White flour
       2 c  Whole wheat flour
   So handy to have in the refrigerator, with only a
   short rising time remaining. This versatile dough can
   be used for rolls one night and pizza the next. To
   Prepare Dough For Refrigeration: Dissolve yeast in
   warm water and combine with dried potatoes and brown
   sugar. Add lite salt, oil and egg white. Stir in 1 cup
   white flour and 2 cups whole wheat flour. Mix in
   enough additional white flour (1/2 to 1 cup) to make
   the dough easy to handle. Knead on floured board until
   dough is smooth and elastic. Place in lightly oiled
   bowl (large enough for dough to double). Cover tightly
   and refrigerate at least 8 hours and not more than
   five days. Two Hours Before Serving: Remove from
   refrigerator. Shape into rolls and allow to rise 30-45
   minutes or until doubled in size. Bake in 350 degree
   oven for 20-25 minutes until lightly browned. Makes 18
   rolls OTHER USES For Calzones: Remove dough from
   refrigerator and roll out in circles. For filling,see
   Calzones. For Pizza Crust: Divide in half. Pat onto
   two lightly oiled baking sheets. Let rise 15 minutes.
   Cover with pizza sauce, vegetables and grated low-fat
   cheese and bake in 350 oven 25 minutes. Makes two
   ~------------- ~-- 1 roll calories 106,protein 3.5
   gm,carb. 20.9 gm,total fat 1.2 gm,CSI Units
   0.2,dietary fiber 2.2 gm,sodium 26 mg,potassium 123
   mg,calcium 9 mg,iron 0.9 mg
   ~------------- ~ The New American Diet by Connor &