1 tsp. dry yeast
1 1/2 c. lukewarm water
2 eggs, beaten
1/2 c. butter or vegetable oil
5-6 c. whole wheat Hot Roll Mix
1/3 c. melted butter

In large bowl, stir yeast into lukewarm water. Stir in eggs and 1/2 cup butter or oil. Beat in 5 cups Mix. Let rest 2 minutes. Stir in enough of the remaining Mix to make a soft dough. Knead until smooth. Place dough in greased bowl, turning once. Cover dough with damp towel and rise until double in bulk.

Grease large baking sheet. Roll out dough 1/2 inch thick. Cut with floured round biscuit cutter. Dip both sides of dough in melted butter. Fold in half, stretching slightly. Arrange on baking sheet, not touching. Let rise until doubled. Bake in 375 degree oven for 15-20 minutes. Makes 24 rolls.