1 1/4 c. milk
2 tbsp. butter
1 tbsp. sugar
1 pkg. active dry yeast
1 1/4 c. whole wheat flour
3/4 c. wheat germ
2 tsp. salt
1 egg
1 1/4 c. all-purpose flour
Melted butter

In small saucepan, combine milk, butter and sugar. Heat over low heat until butter is melted, stirring occasionally. Cool slightly. Stir in yeast. Let stand 5 minutes or until frothy.

In a large bowl, combine whole wheat flour, wheat germ, salt and egg. Mix well. Add yeast mixture and beat until well blended. Mix in enough all-purpose flour to make a soft dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 5-6 minutes. Adding additional flour as needed, place dough in a large greased bowl, turning to grease the top.

Cover and let rise in a warm draft free place until doubled in bulk, about 1 hour. Punch down dough. Divide dough into 12 equal pieces.

Roll each piece into a 6 inch long rope. Tie each rope into a knot and place on baking sheet. Brush with melted butter. Cover with clean kitchen towel.

Let rise in a warm, draft free place until doubled in bulk, about 45 minutes. Preheat oven to 375 degrees. Bake 15-20 minutes or until golden brown. Serve warm or remove wire rack and cool completely.