Ingredients
1 package (1/4 ounce) active dry yeast3 tablespoons sugar, divided1/4 cup warm water (110° to 115°)1 cup warm 2% milk (110° to 115°)3 tablespoons butter, softened3/4 teaspoon salt1 large egg, room temperature1 cup whole wheat flour3 cups all-purpose flour, divided
Preparation
In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining 2 tablespoons sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets.
Bake until bottoms are browned, 8-10 minutes. Turn muffins over; bake until second side is browned, about 7 minutes longer. Remove from pan to a wire rack to cool. Store in the refrigerator. To serve, split with a fork and toast.
