ingredients
2 (1/4 oz) packages active dry yeast
1 3/4 cups warm water at 45?C (110?F)
2/3 cup white sugar
1 teaspoon salt
1/2 stick (2 oz) 50 g, melted and cooled
1 egg, beaten
2 1/4 - 3 1/4 cups whole wheat flour (whole grain)
2 1/2 cups all-purpose flour
1/2 stick (2 oz) 50 g, melted
method
1. In a large bowl, dissolve the yeast in warm water. Let stand until creamy for about 10 minutes.
2. Mix the sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into the yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.
3. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes.
4. 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.
5. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
6. Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6 x 14 inch rectangle, and cut rectangle into twelve 7 x 1 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.
7. Preheat the oven to 400°F (200°C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
