1 Envelope Dry Yeast
1/4 C. Warm Water
3/4 C. Skim Milk
2 Egg Whites
3 T. Butter
1 T. Sugar
1/4 tsp. Salt
1 1/2 C. Flour
1/2 C. Whole Wheat Flour
Nonstick Cooking Spray

In large bowl combine yeast and water. Let stand about five minutes; stir gently until yeast dissolves. Add milk, egg, butter, sugar and salt and beat well. Mix in the two flours. Scrape dough the dough and mix until a ball forms. Cover with clean dish towel and rest in a warm draft free place and let ruse until double, about an hour. Using muffin pans, lightly coat 12 C. with cooking spray. Stir the dough down and divide it evenly between the 12 C. with a spoon, filling them about half full. Cover loosely with the dish towel and let rise another 30 minutes. Preheat oven to 400 degrees. Bake the rolls for 15-20 minutes, or until lightly browned. You can also add 1 1/2 tsp. basil, oregano, sage, or thyme to the dry ingredients, and / or sprinkle tops with sesame seeds or poppy seeds, if desired.