Wholemeal Dinner Rolls

500g Plain Flour
250g Wholemeal Flour
60g melted butter
1/2cup warm milk
1 1/2 cup warm water
1 tsp salt
2 tsp sugar
20g dried yeast

Put everything in Mixing Bowl and using the hook attachment mix for 10 minutes to form a dough.  Remove dough from mixing bowl and transfer to large plastic lunch bag.  Close the top leaving enough space to prove. ( I use large zip an seal bag).  Leave in a bowl in a warm place. After 3/4 hour the dough will be double in bulk.  Remove from bag and put back in the mixing bowl.  Knead again for 2 minutes.  Divide the dough in two.  Roll into long oblongs and cut each roll into 15 equal shapes.  Roll each dough into 3inch rolls, flatten slightly and put on lightly oiled baking pan.  Leave in warm place covered with clean cloth to prove.  After 1 hour, bake in a hot oven(220c) for 25 minutes until golden.  Enjoy warm with plenty butter! Rolls can be frozen after cooked and cooled completely.  Thaw and reheat in 180c oven when needed.