Whole Wheat Knot Rolls

Directions

• In a small bowl, dissolve yeast and 2 tablespoons sugar in warm water. In a large bowl, combine milk, 1/2 cup melted butter, eggs, salt, remaining sugar, yeast mixture and 4 cups all-purpose flour. Beat until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a stiff dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
• Punch down dough. Turn onto a lightly floured surface; divide and shape into 36 balls. Roll each into a 10-in. rope; tie into a loose knot. Tuck ends under. Place 2 in. apart on greased baking sheets.
• Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°.
• Bake 12-15 minutes or until golden brown. Brush warm rolls with remaining melted butter. Remove from pans to wire racks.