- 2 (1/4-oz.) packages active dry yeast
- 1/4 cup warm water (110 degrees F)
- 1 cup milk
- 1 ½ tbsp. butter
- 3 tbsp. white sugar
- 1 tsp. salt
- 1 ½ cups whole wheat flour
- 1 ½ cups all-purpose flour
- 2 tbsp. butter, melted
- In a small bowl, dissolve yeast in warm water; let stand until creamy, about 10 minutes.
- Warm the milk in a small saucepan until it bubbles, then remove from heat.
- Mix in the butter, sugar and salt; stir until melted and let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, whole wheat flour and all-purpose flour; stir well to combine.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
- Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
- Deflate the dough and turn out onto a lightly floured surface.
- Divide the dough into twelve equal pieces and form into football shaped oval.
- Place the rolls onto lightly greased baking sheets.
- Brush rolls with melted butter, cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Meanwhile, preheat oven to 375 degrees.
- Bake rolls in preheated oven until golden brown, about 15 minutes; serve warm.
- Makes 12 rolls.