1 pkg. dry yeast
1/4 c. warm water
3/4 c. skim milk
1 lg. egg
3 tbsp. unsalted butter (soft)
1 tbsp. sugar
1/4 tsp. salt
1 1/2 c. sifted all-purpose flour
1/2 c. unsifted whole wheat flour
Non-stick cooking spray

1. In large bowl combine yeast and water, let stand 5 minutes, then stir.

2. Add milk, egg, butter, sugar and salt. Beat well. Mix in all flour. Scrape the dough from the sides of the bowl to form a ball. Cover with clean towel and let rise in a warm draft free place until doubled in bulk, about 1 hour.

3. Lightly coat twelve 2 inch cups with cooking spray. Stir the dough down with a spoon into the muffin cups, fill about half full. Cover loosely with towel and let rise 30 minutes.

4. Toward end of rising period, preheat oven to 400 degrees. Bake rolls 15-20 minutes until lightly brown.