Light wheat rolls

We've really tried to go whole grain on all of our bread-type products but finding a whole wheat recipe that actually didn't taste dense has been difficult. This one is so easy - when I made it I didn't have any white flour. I used whole wheat flour exclusively and they still turned out great. Also, if you have a mixer like a Kitchenaide, it's easy to do all the kneading in the bowl - just use the hook attachment and let it knead for the necessary amount of time.

2 pkgs active dry yeast or 4.5 teaspoons
1 3/4 cups warm water
1/2 cup white sugar
1 teaspoon salt
1/4 cup butter melted
1 egg beaten
2 1/4 cups whole wheat flour
2 1/2 cups white flour
Another 1/4 melted butter

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in white flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.

3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.

4. Grease pans (you can use 2 dozen muffin cups, cake size pans etc, I used two 9x13 pans). Divide dough into 24 balls and place in pans (or cups). Let rise uncovered in a warm place about 40 minutes or until doubled in size.

5. Preheat oven to 400 degrees. Bake for 12 to 15 minutes or until golden brown. Remove from oven and brush with other 1/4 cup of melted butter.