Finnish Wheat Rolls

Name: Finnish Wheat Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 dozen.
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 2 cups warm water (110° to 115°); 1 cup butter, melted; 1/4 cup dried parsley flakes; 1 tablespoon dried rosemary, crushed; 2 teaspoons salt; 1 teaspoon rubbed sage; 1 teaspoon dried thyme; 2-3/4 cups whole wheat flour; 3 to 3-1/2 cups all-purpose flour; Additional melted butter

When I came to the United States from Finland for college, I missed the breads from back home. So I came up with this recipe to recapture those fabulous flavors.

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1 cup butter, melted
1/4 cup dried parsley flakes
1 tablespoon dried rosemary, crushed
2 teaspoons salt
1 teaspoon rubbed sage
1 teaspoon dried thyme
2-3/4 cups whole wheat flour
3 to 3-1/2 cups all-purpose flour
Additional melted butter

Directions

In a large bowl, dissolve yeast in warm water. Add the butter, parsley, rosemary, salt, sage, thyme and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Brush with additional melted butter. Bake at 425° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Serve warm.