1 1/2 tbsp. dry yeast
1 tbsp. sugar
1/4 c. warm water (105 to 115 degrees F.)

Sprinkle yeast and sugar over 1/4 cup warm water in small bowl; let dissolve. Stir to blend. Let stand until foamy, about 5 minutes. 1 1/3 c. water (105 to 115 degrees F.) 1 1/4 c. unsalted butter (2 1/2 sticks), melted and cooled (may use salted butter and decrease salt to 1 tsp.) 1/4 c. sugar 1 tbsp. sugar 2 c. whole wheat flour 5 c. (about) bread flour

Beat eggs in large bowl to blend. Mix in yeast, 1 1/3 cups warm water, butter, sugar and salt. Add whole wheat flour and mix with hand mixer until smooth.

Add 2 cups bread flour, 1/2 cup at a time. Continue to mix with mixer until beginning to slow and stall. Mix remainder with large spoon mixing thoroughly. Mix in 2 or more cups flour, a little at a time, and mix until dough begins to form soft mound and comes away from sides of bowl easily.

Place about 1/2 cup flour on clean counter and add dough from bowl; dough will be soft. Knead with flour dusted hands until dough is smooth and elastic, adding more flour if dough is very sticky. Knead about 10 minutes. Let rest for 5 minutes.

Grease large bowl, add dough, turning to coat entire surface. Cover bowl with plastic wrap - loosely, then cover with clean cloth wrung out in hot water. Let dough rise in warm draft free place until double in bulk, about 1 1/2 hours.

Grease 24 - 2 1/2 inch diameter fluted molds or muffin cups. Punch dough down, if when 2 fingers punched gently into dough, stay depressed. Knead until smooth. Pinch off 1 1/2 inch pieces of dough, smoothing tops, place into prepared muffin cups. Repeat with remaining dough. Let rolls rise in warm draft free area until almost doubled (about 45 minutes).

Preheat oven to 350 degrees. Bake rolls until golden brown, 15-20 minutes. Let cool slightly before serving. Makes about 2 dozen.