Light Wheat Rolls

Light Wheat Rolls
(allrecipes.com)

• 2 (.25 ounce) packages active dry yeast
• 1 3/4 cups warm water (110 degrees F/45 degrees C)
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/4 cup butter, melted and cooled
• 1 egg, beaten
• 2 1/4 cups whole wheat flour
• 2 1/2 cups all-purpose flour
•  
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 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.
3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. 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.
5. 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.

I started these rolls so close to dinner time that I skipped a lot of the raising time, as well as skipping the second rise cycle altogether.  And guess what- they still turned out!  I made 12 huge rolls out of them, and they weren't super-pretty, but they tasted light and sweet.  I probably could take out a few tablespoons of sugar next time and still love them.  Good as rolls plain or sandwich rolls.