2 pkgs. dry yeast
2 c. warm milk (105-115 degrees)
1 egg
1/2 c. sugar
1 1/2 tsp. salt
3 1/2 c. whole wheat flour
1 c. plus 1 tbsp. shortening, melted
3 1/2 c. all-purpose flour
3 tbsp. melted butter

Dissolve yeast in milk in a large bowl. Stir in egg, sugar, and salt. Add whole wheat flour and shortening, mixing well. Gradually add all-purpose flour to form a stiff dough, beating well after each addition.

Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 1/2 hours or until doubled in bulk. Punch down; cover and let rise 30 minutes or until doubled in bulk.

Lightly grease muffin pans. Shape dough into 3/4 inch balls. Place 3 balls in each muffin cup. Brush tops with melted butter. Cover, and let rise 45 minutes or until double in bulk. Bake at 400 degrees for 12-15 minutes or until golden brown. Yield: about 3 dozen.