Light Wheat Rolls

Ingredients
2 tbls. yeast
1 ¾ cups warm water
½ cup white sugar
1 tsp. Salt
¼ cup butter, melted and cooled
1 egg beaten
2 ¼ cups whole wheat flour
1 ½ cups white-flour

Directions
In large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min.

Mix sugar, salt, ¼ melted butter, egg and whole-wheat flour in yeast mixture. Stir in all purpose flour, ½ cups at a time. Knead until smooth and elastic. Lightly oil large bowl, place dough in bowl, and turn to coat. Cover and with damp cloth and let rise in warm place until double, about 1 hour.

Punch down and let rest 30 in. Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into 6X14 rectangle and cut into twelve 7X1 inch strips. Roll strips up into spirals and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 in or until doubled. Preheat over 400 º. Bake 12-15 min. Remove and brush again with melted butter.