2 c. stone ground whole wheat flour
1/2 tsp. granulated Sweet 'N Low
3/4 c. buttermilk
4 tbsp. butter
1 egg
1 tsp. yeast
2 egg whites, beaten

Mix all ingredients except yeast. When thoroughly mixed, add yeast and knead dough. Place into a greased bowl; cover and let rest 20 minutes. Divide into 24 small balls. Place 3 balls together in greased muffin cups. Cover and let rise until almost doubled (30 to 50 minutes). Brush rolls with beaten egg whites.

Bake at 350°F for 10 to 15 minutes or until golden brown. Remove and serve warm.

Makes 8 rolls. May double recipe.