This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.
Combine bread flour, brown sugar, undissolved yeast, salt and allspice in a large mixer bowl. Heat water, corn syrup and butter until very warm (120° to 130°F). Add liquids to flour mixture and beat for 2 minutes at medium speed of electric mixer. Stir in enough whole wheat flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest 10 minutes.
Cut dough into 12 to 16 equal pieces, depending on desired size of rolls. Form each piece into a smooth ball. Place balls in greased muffin cups of standard (2-1/2 inch) muffin pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.
Preheat oven to 425°F. Place rolls in oven and reduce oven temperature to 400°F. Bake 15 to 25 minutes or until golden brown. Brush baked rolls with melted butter, if desired. Remove from pan and cool on wire rack.
TIP: Use these rolls to make tasty mini sandwiches or serve as hearty dinner rolls.