2 pkg. dry rapid-rise yeast
2 c. white all-purpose flour
1 tsp. salt
2/3 c. powdered milk
1/3 c. honey
1 1/2 c. very warm water
2 1/2 tbsp. melted butter
2 c. whole wheat flour

Preheat oven to 400 degrees. In a large bowl, stir together the yeast, 1 cup all-purpose flour, salt, powdered milk and honey. Combine hot water with the melted butter and add. Stir in the whole wheat flour and remaining 1 cup of all-purpose flour.

Pour into a large lightly oiled bowl. Turn dough to coat on all sides. Cover with a towel and let rise 30 minutes to 1 hour in a warm, draft-free place until dough has doubled in volume. Turn out onto a floured board and knead only until dough doesn't stick to your hands. You may need to add a little white flour. Roll or pat out to 1/2 inch thickness and cut with biscuit cutter.

Place on a greased cookie sheet and let rise 30 minutes or more. Bake 8-10 minutes or until lightly browned. Remove from oven and immediately butter the tops. Makes 18-24 rolls.