Herb Rolls

Ingredients:

• 2 (1/4oz ea) packages active dry yeast
• 2 3/4 cups warm water (110° to 115°), divided
• 1 egg, beaten
• 1/3 cup vegetable oil
• 1/4 cup honey or molasses
• 1 tablespoon salt
• 2 teaspoons dill weed
• 2 teaspoons dried thyme
• 2 teaspoons dried basil
• 1 teaspoon onion powder
• 4 cups whole wheat flour
• 4 to 4 1/2 cups all-purpose flour

Instructions:

In a mixing bowl, dissolve the yeast in 1/2 a cup of warm water. Add the egg, vegetable oil, honey, salt, dill weed, dried thyme, dried basil, onion powder and wheat flour, along with the remaining water and beat until smooth. Gradually add enough all-purpose flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic for about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, roughly 1 hour. Punch the dough down and then shape into 1-inch balls. Place three balls each in greased muffin cups. Cover and let rise until doubled in size, roughly 20 to 25 minutes. Bake at 375° for 12 to 15 minutes o runtil the tops are golden brown. Remove from the pan to a wire rack and let cool.