Herb Rolls

2 packages (1/4 ounce each) active dry yeast
2-3/4 cups warm water (110° to 115°), divided
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
1 egg, beaten
4 cups whole wheat flour
4 to 4-1/2 cups all-purpose flour

In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, 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 into six portions. Divide each into 24 pieces. Shape each into a 1-in. ball; place three balls in each greased muffin cup. Cover and let rise until doubled, 20-25 minutes.

Bake at 375° for 12-15 minutes or until tops are golden brown. Remove from pans to wire racks. Makes 4 dozen.