1 pkg. active dry yeast
1 tsp. salt
2 c. whole wheat flour
1/2 c. water
1 c. milk
2 tbsp. butter
1 tbsp. honey or brown sugar
2 c. unbleached all-purpose flour (approx.)
Melted butter

1. In large bowl, mix yeast, salt and 1 1/2 cups whole wheat flour.

2. Heat water, milk, butter and honey until very warm (120 degrees to 130 degrees); butter need not melt. Add to dry ingredients. Beat with mixer at medium speed for 2 minutes.

3. Add remaining whole wheat flour. Beat at high speed for 2 minutes.

4. In enough unbleached flour to make a soft dough. Turn out on lightly floured surface. Knead until smooth and elastic. Put in oiled bowl, turning to oil top.

5. Cover with plastic wrap. Let stand in warm place for 1 hour or until doubled.

6. Punch down. Shape into 20 balls, about 2 1/2 inches in diameter. Put on greased baking sheets. Flatten with hand to form rolls 4 inches round and 1/4 inch thick. Let rise for 30 minutes or until doubled.

7. Bake at 400 degrees for 12 minutes or until well browned. Brush with butter. Cool on racks. Serve warm or cold. Makes about 20 rolls.