Whole Wheat 60 Minute Rolls

1/2 cup warm water
2 t. yeast
3 T. sugar

Mix together and set aside until bubbles form on top.

1 cup white flour
1 cup whole wheat flour
1 t. salt
1/4 cup melted butter
1 cup of milk

Mix

Add 1/3 c. white and 1/3. cup whole wheat flour and mix.

Pour onto a floured surface and knead for 5 minutes, until smooth and elastic.

Place in a greased bowl and then place that bowl inside a larger bowl that is about 1/4 full of hot water. Cover with a damp cloth. Place in a warm area to rise for 40 minutes.

Turn dough out onto floured board. Divide into three and shape. Roll each "blob" into a circle. Cut each circle into 8 wedges, like a pizza. Then start at the wide edge and roll to center. The end result looks like a mini croissant. Cover; let rise in warm place free from draft (about 90 F) for 15 minutes.

Bake at 425 F for 12 minutes, or until golden brown. Remove from baking sheets and cool on wire racks.