Whole Wheat Rolls Recipe
2 package active dry yeast
2 cups warm water (110 F or so)
1/2 cup instant dry milk
1/3 cup melted butter
1/4 cup sugar
1 teaspoon salt
3 cups bread flour
3 cups whole wheat flour
Grease with butter twenty-four to thirty 2-inch muffin forms.
Add yeast and 1/2 cup of warm water to a small bowl. Stir this until the yeast is disolved then set aside. Pour the dry milk into a large mixing bowl along with the remainder of the water, the egg, butter, sugar and salt. Blend these ingredients well.
In a separate bowl combine the two flours - blend well. Beat 2 cups of the flour mixture into the liquid mixture. Now add enough of the flour to make the batter thick. Knead the dough for 8-10 minutes. Divide the dough among the muffin forms - try to fill them about 2/3 full. Cover and let rise for about and hour or until the dough has doubled in size.
Heat oven to 400 degrees F. Bake for twenty minutes or until the rolls brown. Let cool on a rack to prevent rolls from becoming soggy.