Wheat Rolls

You could actually use all white flour or any combination of white and wheat.  I used all whole wheat flour.  It has so much more flavor and is so much better for you.  I got this recipe from my friend Melissa and it's fantastic!  And it was great for practicing fractions.  :)

1 pkg. yeast (or 2 1/4 tsp. if you're using jar yeast)
1 1/3 C. milk (at 105-115 degrees)
1 T. sugar
3 T. oil
1 tsp. salt
3-3 1/2 C. flour

Dissolve yeast and sugar in warmed milk.  Mix in oil, salt, and 1 cup flour until smooth.  Add remaining flour and knead a few times to make it smooth.  Cover and rise 45 minutes in a warmish spot.  Punch down and roll into 1 inch balls.  Dividing into equal sections and then dividing them again and again helps keep them the same size.  Put 3 dough balls into each section of a greased muffin pan.  Brush tops with butter and sprinkle with salt, if desired.  Bake at 400 degrees for 12-15 minutes.  Mine made exactly 12 rolls.