1 c. warm water (105~ to 115~)
2 pkg. Fleischmann's active dry yeast
1/3 c. sugar
1 tsp. salt
2 tbsp. butter, softened
2 eggs
1 c. whole wheat flour
2 3/4 - 3 1/4 c. all-purpose flour

Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, salt, butter, eggs, whole wheat flour and enough all-purpose flour to make a stiff dough. Grease top; cover tightly with plastic wrap. Refrigerate for 2 hours or up to 3 days. Punch down dough. On floured surface, divide dough into 18 equal pieces; from into balls. Place in 2 greased 8 inch round or square baking pans. Cover; let rise in warm place until doubled in size, about 45 to 60 minutes,

Bake at 400°F for 15 minutes or until done. Remove from pan; cool on wire racks.

Yield: 18 rolls.