Wheat Rolls

Wheat Rolls

2 (.25 oz) packages active dry yeast

1 3/4 warm water

1/2 cup white sugar

1 teaspoon salt

1/4 cup butter, melted and cooled

1 egg beaten

2 1/2 cups whole wheat flour

2 1/2 cups all-purpose flour

1/4 cup butter, melted

1. In a large bowl dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well-floured surface, and knead until smooth and elastic, about 8 minutes. Or, let kitchen aid knead it with the dough attachment. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

3. Punch down dough, cover , and let rise in warm place until doubled again, about 30 minutes.

4. Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6X14 inch rectangle, and cut rectangle into twelve 7X1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.

5. Preheat oven to 400˚. Bake for 12-15 minutes, or until golden brown. Remove from over and brush with more melted butter.

You can also roll dough into little balls and place on a cookie sheet.

Ready in 3 hours 5 minutes. Serves 24 rolls.