Hodgson Mills Brown-N-Serve Rolls

• 2 pkgs dry yeast
• 3/4 cup warm water (105º-115º)
• 1/3 cup sugar
• 1 tbsp. salt
• 3/4 cup warm milk
• 1/2 cup butter, softened and cut up
• 3 cups Stone ground whole wheat graham flour
• 2-3 cups unbleached flour

1. Put the warm water in a warm bowl and sprinkle in the yeast, stir until dissolved.
2. Stir in sugar, salt, milk, butter, eggs using a mixer.
3. With a wooden spoon, beat in the rest of the flour-- enough to make a soft dough that doesn't cling to the sides of the bowl. 
4. Cover & let rise about an hour, until it's doubled.
5. Stir down, and spoon into 24 greased muffin cups. Fill them about 2/3 full.
6. Cover and let rise until they've doubled again.
7. Bake in a preheated oven at 250º (yep, that's 250º) for 25 minutes.
8. Cool thoroughly, package and freeze.
9. When you want to bake them, thaw, place on a greased cookie sheet, and brown in a 400º oven for 10-12 minutes.

*By using 2 packages of yeast, your dough will rise in about 15-20 minutes.