Best Whole Wheat Rolls

In a small pan, heat until bubbles
    1 c milk (half and half or cream)
Allow to cool (this is important)

Combine in small bowl and let stand until active
    2 pkgs or 2 tbsp yeast
    1/4 c warm (not hot) water
    3 tbsp sugar

Add to milk
    1 tsp salt
    1 ½ tbsp butter

Combine
    1 ½ c whole wheat flour
    1 ½ c white flour

Grease the dough hook on the mixer (preferably with butter)
Put flour in bowl of mixer with bread hook.
Pour in milk mixture (when cooled)
Pour in Yeast mixture

Allow machine to knead bread dough for 8 minutes

Knead on lightly floured board for 1 min so dough if soft.
Form into ball and put into bowl that has olive oil in the bottom, turn oiled side up.
Cover with dishtowel that has been moistened
Let rise 45 minutes, or until double in bulk
Deflate dough and divide into 8 pieces
Form balls with dough and flatten slightly
Brush rolls with melted butter
Let rise until double (about 45 minutes)

Preheat oven to 375
Bake until golden, about 15 minutes

Notes:
•    These are great rolls.  Make sure you allow the milk to cool.  If it is too hot, it will kill the yeast and your rolls won’t rise.
•    You can add herbs to the bread like chopped rosemary, or chopped dill.
•    Serve with butters (honey, dill, rosemary, lemon, cinnamon)   
•    If you reheat them in the microwave, be sure to wrap in moistened paper towel.
•    They are just great reheated in the oven