Half & Half Rolls

 *This is the original recipe. My notes are written in the instructions.

Makes 2 dozen

2 pkgs dry yeast (or 2 T. instant yeast)

2 1/4 c. warm water

1/4 c. butter

2 eggs, beaten

1/2 c. + 1 T. sugar

2 t. salt

3 c. whole wheat flour 

3 1/4-4 c. better for bread flour

1/4 c. melted butter

Dissolve yeast packets in warm water (**I always use instant yeast**). Let stand for 5 minutes. Add softened butter, beaten eggs, sugar, salt and whole wheat flour (**I have used fresh milled whole wheat flour or course milled kamut flour, not the white kamut flour. If using kamut, fill the 1 cup measuring cup, slightly less than 1 cup**). Beat until smooth. Add enough white flour to form a soft dough (**I have also used regular all purpose flour. If using kamut for the whole wheat, 3 1/4 c. of the white is usually enough**). Dough will start clean the sides of the mixer when you've added enough. Knead it for 8-10 minutes on the lowest speed. Don't over knead. Spray oil on the counter and divide into two portions. Pinch off 12 round balls from each section and place on a greased pan. I like to use a half sheet pan and place all 2 dozen on it. Cover with a dish towel and let raise until they've doubled in size. Bake at 375 for 11-15 minutes. Brush butter on the top after they come out of the oven.