3-1/4 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup sugar
1/2 cup butter, softened
1 can (5 ounces) evaporated milk
2 eggs, lightly beaten
1-1/2 teaspoons salt
2 cups whole wheat flour
2 cups all-purpose flour
In a large mixing bowl, dissolve yeast in water. Add 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 and cool on wire racks. Yield: about 2-1/2 dozen.