Ingredients
3-1/4 teaspoons active dry yeast1/2 cup warm water (110° to 115°)1/2 cup sugar1/2 cup butter, softened1 can (5 ounces) evaporated milk2 eggs, lightly beaten1-1/2 teaspoons salt2 cups whole wheat flour2 cups all-purpose flour
Preparation
In a large bowl, dissolve yeast in water. Add the sugar, butter, milk, eggs, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; divide into thirds. Let rest for 5 minutes. On a floured surface, roll out each portion to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to cool on wire racks. Serve warm.
