Source: Eugene School Food Service Association, Eugene, Oregon
2 cups white flour
1 cup wheat flour
1/4 cup granulated sugar
1 teaspoon salt
1/4 cup oil
1 cup water
1 package yeast
Mix dry yeast, sugar and water, let stand about 10 minutes.
While waiting, mix remaining ingredients.
Pour in yeast mixture; blend until it forms a ball in food processor.
Knead on floured surface.
Let rise in bowl (covered) for 1 to 1 1/2 hours.
Cut into rolls and bake at 425 degrees F for 10 minutes. No need to rise a second time.