1 pkg. active dry yeast
1 c. warm milk (105-115 degrees)
1/2 c. warm water (105-115 degrees)
1/2 tsp. salt
2 tbsp. sugar
1 c. raisins
1/4 c. butter
1/2 c. wheat germ
2 c. whole wheat flour
3 - 3 1/2 c. all-purpose flour

GLAZE:

1 tbsp. honey
3 tbsp. softened butter
2 tbsp. wheat germ

For 24 buns.

1. In large bowl mix yeast, water and milk. Stir until dissolved.

2. Add salt, sugar and raisins.

3. Add melted butter.

4. Add wheat germ and whole wheat flour, a little at a time, to make a soft dough.

5. Stir in all-purpose flour and beat thoroughly to mix well.

6. Turn out on lightly floured surface. Knead until dough is smooth and elastic. Put back in oiled bowl, turning to oil on top.

7. Cover. Let rise in warm place for about 1 1/4 hours or until doubled in size.

8. Turn dough out, punch down, divide in half.

9. Divide each half into 12 parts. Shape into rolls or buns. Place on greased baking sheets.

10. Let rise for about 30 minutes. Spread with honey-butter mixture. Sprinkle with wheat germ.

11. Bake at 375 degrees for about 20 minutes or until golden brown.