Preheat overn to 425-degrees F. and have muffin pan ready - spray with No-Calorie Butter Flavored
2
Put cold water and butter into heavy saucepan, preferably with rounded bottom over medium heat; stir until butter melts.
3
Combine two flours, salt in medium bowl
4
Add dry mix ALL AT ONCE to water-butter in saucepan. STIR Vigorously with wooden spoon; dough will become smooth very quickly. Keep stirring until no flour shows. Cook over heat for 10-seconds longer. REMOVE from heat.
5
Place saucepan on safe surface / cold stove burner. Stir in EGGS, one at a time - mixing well. Work in the Egg WHITE - dough should hold Soft Peaks, form mounds that do NOT spread if placed on cookie sheet (alternative baking pan). If dough is too STIFF, smaller rolls will result; if too SOFT, gives FLAT rolls on sheet. If using an electric beater - over-beating will develop AIR POCKETS - Flat Beater is preferred.
6
Bake the Rolls for 25-28 minutes or until Golden Brown and Delicious, crusty on top. FREEZE promptly if you do not plan to use them on the day they are baked - thaw at room temp or place Frozen Rolls in 350-degree F. oven -- not-preheated -- for 5 minutes ONLY. To toast, split Rolls - LOWEST Temp / Time - toast quickly. Hard, dried rolls can be used to make Breadcrumbs. YUMMY.
