1 c. whole wheat flour
1/4 c. nonfat dry milk
2 tbsp. sugar
1 tsp. salt
1 env. dry yeast
2 tbsp. butter, softened
1 c. very warm water (120-130 degrees)
1 lg. egg
1 c. (about) unbleached all purpose flour

In the large bowl of an electric mixer stir together whole wheat flour, dry milk, sugar, salt and yeast; add butter. At low speed gradually beat in water, continue beating at medium speed, scraping bowl a few times for 2 minutes. Add egg and 1/2 cup of the white flour; beat at high speed, scraping bowl a few times for 2 minutes. At low speed beat in remaining white flour or enough to make a smooth thick batter. Cover the bowl, let rise in warm draft free place until doubled, about 1 hour. Stir down batter.

Fill buttered muffin pan cups (each 2 1/2" across the top and 1" deep) 1/2 full. Cover, let rise as previously until doubled, about 45 minutes. Bake in preheated 375 degree oven until browned and cake tester inserted in the middle comes out clean, about 20 minutes. Makes 18.