Light and Fluffy Wheat Rolls

Not that I've been cooking much lately.

But, I did make these for Thanksgiving dinner with the fam; they are always a hit and make a ton.

Hopefully once finals are over and graduation is complete,

we will get off of our taco bell and pizza hut kick.

But probably not until then. 

• 
  
• 2 packages active dry yeast (or about 3 1/2 tablespoons
• 1 3/4 cups warm water 
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/4 cup butter, melted and cooled
• 1 egg, beaten
• 2 1/4 cups whole wheat flour
• 2 1/2 cups all-purpose flour
•  
• 1/4 cup butter, melted (for the tops of the rolls)

1. In a large bowl, dissolve yeast in warm water with the sugar. Let stand until creamy, about 10 minutes.
2. Mix salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. Pull dough apart and roll into 24 balls (somewhere between the size of a golf ball and a tennis ball). Place in a slightly greased pan and let rise once more for another 45 minutes.
5. Preheat oven to 400 degrees F . Bake for 10 mins. Pull out and butter the tops with the 1/4 melted butter. Place back in oven for another 8-10 mins or until golden brown. Remove from oven, and brush again with melted butter.
6. Makes 24 rolls.