Whole Wheat Batter Buns

• 1 cup Plus 2 Tablespoons Of Milk
• 2 Tablespoons Butter
• 1-1/2 cup All Purpose Or Bread Flour
• 1 cup Whole Wheat Flour
• 2 Tablespoons Sugar
• 1 teaspoon Salt
• 1 package Dry Yeast (2 1/4 Teaspoons)
• 1 whole Large Egg
• Optional Toppings: Melted Butter, Wheat Germ, Salt Or Chopped Fresh Herbs

1. Heat the milk and butter in a saucepan over medium heat until lukewarm, about 120 degrees. The butter does not have to melt completely, just soften.
2. In a large mixing bowl stir together the flours, sugar, salt and yeast.
3. Add the warm milk to the flour mixture, and stir until all of the dry ingredients are moistened.
4. Add egg and stir vigorously. I count to 200 while stirring. (You can use a mixer if you wish.)
5. Cover the bowl with a clean towel and let rise in a warm place until doubled, about 45 minutes.
6. When dough has risen, preheat the oven to 350 degrees and spray muffin cups (this recipe makes 10) with nonstick cooking spray.
7. Stir the dough down, and using a large spoon, scoop the dough into the prepared muffin cups, filling them about half full.
8. Allow the dough to rest for 10 minutes, then bake for 10 minutes.
9. NOTE: When I remove the rolls from the oven I like to brush the tops with melted butter and then sprinkle with a little wheat germ, chopped fresh herbs or salt.

milk, butter, flour, whole wheat flour, sugar, salt, yeast, egg, butter

Taken from tastykitchen.com/recipes/breads/whole-wheat-batter-buns/ (may not work)