Place yeast, sugar, salt, ginger, gluten flour, and 3 cups whole-wheat flour in mixing bowl. With flat beater, blend ingredients. Add water, egg, and vegetable oil. On medium speed, mix for 2-1/2 minutes, or until dough forms rubbery strings between bowl and flat beater.

Attach dough hook; knead for approximately 8-9 minutes, adding rest of flour in 1/2-cup increments, until dough is no longer sticky and forms a ball around dough hook.

Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat for a second rise.

Preheat oven to 400F.

Turn dough out onto a floured surface; punch down. Shape into 12-16 rolls, placing in pan about 1/2-inch apart. Cover with wax paper, then light tea towel or plastic wrap. Let rise in a warm place until doubled in size.

Turn heat down to 375 (or 325 if using convection); bake for 15-20 minutes, or until rolls are lightly browned on top. As soon as rolls are removed from oven, melt butter over low heat and brush lightly over rolls for softer crust.

Allow rolls to cool for approximately 20 minutes before serving. If freezing rolls for later use, cool thoroughly (about 2 hours). Posted to Digest bread-bakers.v097.n022 by "Joan Mathew" <cmathew@iadfw.net> on Mar