Imagine the aroma of freshly baked bread emanating from your kitchen. These homemade rolls are incredibly easy to make.

Whole Wheat Rolls

3 cups whole wheat flour
3 cups all-purpose or bread flour
2 (0.25-ounce) packages active dry yeast or 5 teaspoons
1/2 cup warm water (100°F to 110°F | 40°C to 45°C)
1/2 cup milk, scalded
1/2 cup vegetable oil
1/2 cup honey
1 tablespoon salt
2 large eggs, beaten

1. Stir together whole wheat flour and flour in medium bowl. In separate small bowl, dissolve yeast in warm water (100°F to 110°F | 40°C to 45°C).
2. In a large mixing bowl, combine milk, oil, honey and salt; cool to lukewarm (100°F to 110°F | 40°C to 45°C). Add yeast mixture, eggs and 1/4 of the flour mixture. Beat well with an electric mixer. Add remaining flour in stages, beating by hand after each addition. When dough gets too stiff to mix, knead by hand on a clean, lightly floured work surface until smooth. Place in a large lightly greased bowl and cover with a dish towel. Set in a warm place and let rise until doubled in bulk, about 1 hour. Press the air out again and form into small fist-sized rolls and place on greased baking sheets.
3. While rising a second time, preheat oven to 350°F (175°C).
4. After doubled in size, roll dough into small (about 1-inch thick) balls and place, in groups of threes, into a well-buttered muffin pan.
5. Bake for 12 minutes, until golden brown.

Makes 24 rolls.