Light Wheat Rolls

In a large bowl dissolve yeast in warm water. Let stand until creamy about 10 minutes.

Mix sugar 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.

Punch down dough cover and let rise in warm place until doubled again about 30 minutes.

Grease 2 dozen muffin cups. Punch down dough and divide into two equal portions. Roll each into a 6x14 inch rectangle and cut rectangle 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 minutes or until doubled in bulk.

Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes or until golden brown. Remove from oven and brush again with melted butter.