4-5 c. Pillsbury's Best All Purpose or Unbleached flour
1 1/2 c. Pillsbury's Best Whole Wheat Flour
1/2 c. wheat germ
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
2 c. water
3/4 c. oil
3 tbsp. honey
2 eggs, beaten
butter, melted (opt.)

Grease 36 muffin cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine 3 cups all purpose flour, 1 cup whole wheat flour, wheat germ, sugar, salt and yeast; blend well.

In small saucepan, heat water, oil and honey until very warm, (120 to 130 degrees F). Add warm liquid and eggs to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining whole wheat flour and enough all purpose flour to make a stiff dough.

On floured surface, knead in 1/2 to 1 cup all purpose flour until dough is smooth and elastic, about 5 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place, 80 to 85 degrees until light and doubled in size, about 45 to 60 minutes.

Punch dough down several times to remove all air bubbles. Shape as directed below or divide into 36 pieces; shape each into a ball. Place one ball of dough in each greased muffin cup. With scissors or sharp knife, cut 2 (1/2") deep slashes in dough forming criss cross design. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.

Heat oven to 375 degrees. Bake 14 to 18 minutes or until golden brown. Brush with melted butter. Remove from pans immediately. Serve warm or cool. 36 rolls.

Pan Rolls: Grease 2 (15"x10"x1") baking pans or cookie sheets. Divide dough into 36 pieces; shape each into a ball. Place 18 balls in each greased pan. Let rise and bake as directed above.

Cloverleaf Rolls: Grease 36 muffin cups. Divide dough into 36 pieces; divide each piece into thirds. Shape each third into a ball. Place 3 balls into each greased muffin cup. Let rise and bake as directed above.