Caraway Rolls

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
1 cup whole wheat flour
1/2 cup sugar
1/2 cup vegetable oil
2 teaspoons caraway seeds
1-1/2 teaspoons salt
3-1/2 to 4 cups all-purpose flour

In a large mixing bowl, dissolve yeast in water. Add whole wheat flour, sugar, oil, caraway, salt and 2 cups all-purpose flour; beat until smooth. Add enough of the remaining 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 1 hour.

Punch dough down. Turn onto a lightly floured surface. Divide in half, then divide each half into 36 pieces. Shape into balls; place three balls each in greased muffin cups.

Cover and let rise until doubled, about 30 minutes. Bake at 375° for 15-18 minutes or until golden brown. Remove from pans to wire racks. Makes 2 dozen.