Light Wheat Rolls

4 tsp. active dry yeast
1-3/4 cups warm water (110̊ F.)
½ cup white sugar
1 tsp. salt
1/4 cup butter, melted
1 beaten egg
2-1/2 cups whole wheat flour
2-1/2 all purpose flour

1.    Dissolve yeast in warm water and let stand until creamy, about 10 minutes. 
2.      Mix sugar, salt, melted butter, egg and whole wheat flour into yeast mixture.  Stir in all      purpose flour, ½ cup at a time until dough pulls away from the sides of the bowl.
3.    Turn dough onto well-floured surface and knead until smooth, about 8 minutes. 
         Lightly oil large bowl.  Place dough in the bowl and turn to coat.  Cover with damp cloth and let rise in a warm place in double in volume, about 1 hr.  Punch down dough, cover and let rise until double in volume, about 30 minutes.
4.    Grease 2 dozen muffin cups, punch dough down and divide 2 equal portions.  Roll each portion into 6" x 14" rectangle.  Cut rectangle into 12, 7" x 1" strips.  Roll strips into spirals and place in muffin cups.  Brush tops with melted butter and let rise uncovered until double in size.
5.    Preheat oven to 475̊ and bake for 10-12 minutes until golden brown.  Remove from oven and brush again with melted butter.

Mom