Whole Wheat Spoon Rolls

Welll....really only half whole wheat, but still a bit healthier than the all-white variety. More like muffins, they are favorites with our morning coffee and afternoon tea...with plenty of honey butter!

• Ready In: 30 mins
• Serves: 24
• Yields: 24 muffins

Ingredients

• 1 (1/4ounce) package dry yeast
• 1⁄4 cup sugar
• 1  egg
• 2  cups warm water
• 3⁄4 cup butter, melted
• 1  teaspoon salt
• 2  cups self-rising flour
• 2  cups whole wheat flour

Directions

1. Put yeast in warm water with a little sugar and flour to proof. Melt butter. Add egg, salt, and yeast mixture, beat well, and stir in flour.
2. Cover with towel, let rise for 2-3 hours in warm place. Batter can be kept in refrigerator for a few days, and baked fresh as needed.
3. Spoon into small greased muffin tins and bake at 350 until golden.