2Tbbuttermelted (I used the garlic herb butter from above)
For the Garlic Herb Butter
Using a fork, mix everything together & store in an airtight container. Butter will keep for 4-6 weeks in the fridge.
For the Wheat Dinner Rolls
In a mixing bowl stir together warm water, yeast, and sugar and let sit until mixture foams; about 10-15 minutes.
While you're waiting, combine the two flours and mix well.
When the yeast mixture is ready, add the butter, salt, and 1 1/2 cups flour mixture and mix until ingredients come together. I just used a spatula for this step.
Continue to add the remaining flour 1/2 cup at a time until mixture begins to clean the sides of the bowl (add more flour if necessary).
Let dough rest for about 10 minutes.
Knead dough until smooth and elastic (dough will be slightly sticky), about 5 minutes. I used my bread hook for this.
Form dough into equal sized balls and place on a greased cookie sheet so they are not touching. I made two sheets of 8 rolls. One sheet I cooked immediately, one I froze.
Let rise in a warm place for about 20 minutes.
Brush rolls with melted butter.
Bake in a 375 degree oven until golden brown, about 10-15 minutes.
To freeze rolls - after they have risen, place the entire cookie sheet into the freezer overnight, then transfer to a ziploc freezer bag. To prepare, brush frozen rolls with butter and bake at 375 degrees for 15-20 minutes, or until golden brown.