4 tsp. dry yeast
2 tbsp. sugar
1/2 c. all-purpose flour
1/2 c. water
1 c. milk
3 tbsp. molasses
1 tsp. salt
1/4 c. butter
2 tbsp. dried onions
1 clove garlic, minced
1 egg
2 c. whole wheat flour
1 tbsp. oregano
1 tbsp. marjoram
1 tbsp. sage

Oven 350 degrees.

Mix 4 teaspoons dry yeast (2 cakes fresh yeast), sugar, all-purpose flour into warm water (90 degrees) until smooth. Cover sponge with plastic wrap. Let proof for 20 minutes.

Meanwhile, scald milk; pour over molasses, salt, soft butter, dried onions and garlic. Let sit until lukewarm.

Add egg to liquid ingredients. Then add sponge to liquid. Stir in whole wheat flour, all-purpose flour mixed with oregano, marjoram and sage. Let rise 1 to 1 1/2 hours or until double.

Punch down, cut into 16 equal parts. Form each into a "flower roll" by rolling each section of dough into a strip about 6 or 7 inches long then tying the strip into a loose knot and tucking the ends under.

Let rise for 1/2 hour. After 15 minutes, brush tops with egg wash made of 1 egg beaten with 1 tablespoons water. Bake for 20 to 30 minutes. When rolls begin to brown in oven, brush again with same egg wash. Recipe yields 16 rolls.