| 14 | oz. | lukewarm milk |
| 1 | tbsp. | sugar |
| 1 | pkg. | instant yeast |
| 2 | tbsp. | olive oil |
| 2-2/3 | C | unbleached bread flour |
| 1 | C | whole wheat flour |
| 2 | tsp. | salt |
| 1/2 | C | fine cornmeal |
In a medium bowl mix together sugar and half the milk and whisk in yeast. Let stand until slightly foamy about 5 minutes. In the food processor or mixer with dough hook, combine all dry ingredients. Combine olive oil with remaining milk.
Add liquid to dry ingredients and work on low speed until blended. Add olive oil and remaining milk and continue to blend. Dough should be worked until smooth and not sticky on low speed. Amount of liquid may need adjusting depending on the humidity and other factors. If dough seems too sticky then add a little flour and knead until smooth and elastic. If kneading by hand, the process should take about 8-10 minutes.
Place in a slightly oiled medium bowl and cover until doubled about 1-1/2 hours.
Divide dough into 10 equal pieces. Shape each into a ball and transfer to a baking sheet lined with parchment paper or dusted with cornmeal. Cover with a tea towl and let proof for about 30 minutes or until doubled in bulk.
Bake in a 375F oven for about 35 minutes or until golden and hollow sounding when tapped on bottom.
Makes about 10 medium rolls.