These are zippy rolls that are best when served hot, and are a perfect accompaniment to vegetable soups and spinach salads.

2 cups warm water
2 tablespoons active dry yeast
1/2 cup honey
1 tablespoon salt
1/2 cup non-instant dry milk powder (optional)
1 tablespoon dill weed
4 cups (approximately) King Arthur Unbleached All-Purpose Flour
2 cups King Arthur Traditional Whole Wheat or 100% White Whole Wheat Flour
2 cups minced scallions
2 cups grated reduced-fat cheddar cheese

Pour the water into a large bowl. Add the yeast and the honey and stir until dissolved. Add 1 cup of the all-purpose flour and stir until dissolved. Add 1 cup of the all-purpose flour and stir. Let this sit for 10 minutes, to give the yeast a chance to get going.

Mix the salt, milk powder, dill weed and 1 cup of the all-purpose flour. Add to the yeast mixture and stir well. Stir in the scallions and the cheddar cheese.

Add the rest of the flours, one cup at a time, stirring well after each addition, until the dough starts to pull away from the sides of the bowl. Turn the dough out onto a lightly floured surface. Knead, adding more flour as necessary, until the dough has formed a smooth ball.

Place the dough in a lightly greased bowl and cover with a damp towel or plastic wrap. Place the bowl in a draft-free place and let rise for 1 1/2 to 2 hours, or until the dough has doubled in bulk.

Punch the dough down and turn it out onto a lightly floured surface. Knead briefly to expel any air bubbles. Divide the dough into two equal pieces and roll each into a rope that is 24-inches long. Divide each snake into 24 one-inch pieces. Roll each piece into a round ball and place the rolls on greased or parchment paper-lined baking sheets. The rolls should be placed 2 inches apart.

Spray the rolls with water or cover with damp towels. Let rise for about 30 minutes, or until slightly swollen. While the rolls are rising, preheat the oven to 375°F. Bake the rolls for 15 to 20 minutes or until lightly browned and baked through. Cool the rolls on racks. Yield 48 two-inch rolls.

Nutrition information per serving (2 rolls, 58g): 170 cal, 2g fat, 14g protein, 24g complex carbohydrates, 5g sugar, 1 g dietary fiber, 7mg cholesterol, 343mg sodium, 128mg potassium, 2 mg iron, 116mg calcium, 125mg phosphorus.