I don't know about you, but for me, Easter dinner is not complete without some form of bread. Sometimes finding a healthy and good tasting bread can be tricky, though. Here is a recipe for a delicious whole wheat roll that you won't have to feel guilty about eating.

Ingredients

3 cups whole wheat flour

3 cups flour

2 packages of .75-ounce rapid rise yeast

1/2 cup warm water

1/2 cup 2% milk, scalded

1/2 cup vegetable oil

1/2 cup honey

1 tbsp. salt

2 eggs, beaten

Directions
1. In a medium bowl, stir together whole wheat flour and flour. In a small bowl, dissolve yeast in warm water (105 to 115 degrees Fahrenheit).

2. In a large bowl, combine milk, oil, honey, and salt. Cool to lukewarm. Add yeast mixture, eggs, and 1/4 of the flour mix and beat well with an electric mixer. Add the remaining flour in stages and beat by hand after each addition.

3. When dough gets too stiff to mix, knead the dough by hand on a lightly floured surface until smooth. Place the dough in a lightly greased bowl, cover, set in a warm place, and let rise until doubled (approximately 1 hour).

4. Once dough has doubled, press the air out again and form into small, fist-sized rolls. Place on greased baking sheets.

5. While waiting for dough to rise a second time, preheat over to 350 degrees Fahrenheit.

6. After doubled in size, roll dough into 1-inch thick balls and place groups of three balls into a well-greased muffin pan. Bake for 12 minutes or until golden brown.

Yields 2 dozen rolls