Ingredients
2 packages (1/4 ounce each) active dry yeast2-3/4 cups warm water (110° to 115°), divided1/3 cup canola oil1/4 cup honey or molasses1 tablespoon salt2 teaspoons dill weed2 teaspoons dried thyme2 teaspoons dried basil1 teaspoon onion powder1 large egg, room temperature, beaten4 cups whole wheat flour4 to 4-1/2 cups all-purpose flour
Preparation
In a large bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 6 portions. Divide each into 24 pieces. Shape each into a 1-in. ball; place 3 balls in each greased muffin cup. Cover and let rise until doubled, 20-25 minutes.
Bake at 375° for 12-15 minutes or until tops are golden brown. Remove from pans to wire racks.
