2 to 2 1/2 c. all-purpose flour
1 pkg. active dry yeast
1 c. buttermilk
1/2 c. butter
1/3 c. sugar
1 tsp. salt
3 eggs
2 c. whole wheat flour

In large mixer bowl, combine 1 1/2 cup of the all-purpose flour and the yeast. In a saucepan, heat buttermilk, butter, sugar, and salt just until warm (120 to 130 degrees) and butter is almost melted. Add to flour mixture; add eggs. Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl. Beat 3 minutes at high speed.

With a spoon, stir in whole wheat flour and as much remaining all-purpose flour as you can. Turn out onto a floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes. Shape into a ball. Place in a greased bowl, turning once. Cover; let rise until double, about 1 hour.

Punch down; divide dough in half. Cover; let rest 10 minutes. Shape half into 12 balls; arrange on greased baking sheets. Cover; let rise until nearly double, 30 to 40 minutes. Bake in a 375 degree oven for 12 to 15 minutes or until done. Yield: 24 rolls.