Light Wheat Rolls

Ingredients

• 2 packages active dry yeast , .25 ounce
• 1.75 cups warm water , 110 degrees F/45 degrees C
• 0.5 cups white sugar
• 1 teaspoon salt
• 0.25 cups butter , melted and cooled
• 1 egg , beaten
• 2.25 cups whole wheat flour
• 2.5 cups all-purpose flour
• 0.25 cups butter , melted

Instructions

1. 1

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

2. 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. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

3. 3

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

4. 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. 5

   Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.