Ingredients

• 1 cup whole wheat flour
• 1/4 cup regular white sugar
• 2 tsp Red Star Bread machine yeast
• 1 tsp table salt
• 1/3 cup milk
• 1/3 cup water
• 3 tbsp real butter
• 1 tbsp light olive oil
• 1 egg
• 1 and 1/2 cups all-purpose white flour

Directions

1. In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside.

2. In a small saucepan, heat milk, water and butter to 120°-130° (just enough to melt – do not boil)

3. Add saucepan to dry ingredients; mix with fork just until moistened.

4. Add the egg, continue to mix with fork until smooth.

5. Stir in enough all-purpose flour to form a soft dough ball. Add the flour 1/2 cup at a time, mixing with the same old fork. You should use the 1 and 1/2 cups – adjust if needed.

6. In the same mixing bowl, knead until smooth and elastic, about 6-8 minutes.

7. Using butter spray (pan coat), coat a muffin tin – all 12 cups.

8. Pull a small hand/palm full of dough and roll in your hand into a ball. Place in muffin tin, repeat 11 more times. There is just enough dough. Make sure they’re even.

9. Place the dozen rolls in the muffin tin, into a plastic bag, place in warm area, and let rise for 1-hour or until doubled in size.

10. Bake at 350 for 15 minutes or until golden brown. Brush with butter if desired. Cool and serve.

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