2 pkgs. dry yeast
1 3/4 c. warm water
1/2 c. sugar
1 tsp. salt
1/4 c. butter
1 egg, slightly beaten
2 1/4 c. whole wheat flour
2 1/4 to 2 3/4 c. all-purpose flour
Butter, melted

Dissolve yeast in warm water in a large mixing bowl. Add sugar and salt to the yeast mixture. Melt butter; cool to lukewarm. Add butter, egg and whole wheat flour to yeast mixture, stirring well. Gradually stir in enough all- purpose flour to make a soft dough. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes).

Place in a well-grease bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down, cover and let rise in a warm place until doubled in bulk. Punch dough down and divide into 2 equal portions.

Roll each portion into a 14 x 6-inch rectangle. Cut dough into 12 (7 x 1-inch) strips. Roll each strip into a spiral. Place in well-greased muffin pans and brush with melted butter. Let rise, uncovered, in a warm place, free from drafts, for 40 minutes or until doubled in bulk. (Buttering will prevent rolls from drying out as they rise. Rolls will stick to cloth or wax paper.)

Bake at 400 degrees for 12 to 15 minutes; brush again with melted butter. Yield: 2 dozen.