NO KNEAD MARVELOUS MUFFIN ROLLS

1 cup warm water (110-115 degrees F)
1 package dry yeast
2 tablespoons brown sugar
1/2 teaspoon salt
1 egg
2 tablespoons margarine or butter
1 1/4 cups whole wheat (or rye) flour
1 cup white flour

Place warm water in bowl, stir in yeast and sugar until dissolved and foamy.

Add salt, egg shortening, and wheat (or rye) flour and beat two minutes. Add white flour. Cover bowl and let stand until double in size.

Stir down and fill 12 greased muffin tins. Let rise uncovered until double-about 25 minutes.

Preheat oven to 400 degrees F.

Bake rolls for 15 minutes.

Adapted from source: Marian Lundborg