• 2 pkgs. dry yeast 
• 1/2 cup warm water 
• 1/4 cup butter 
• 1/2 cup milk 
• 2 eggs, lightly beaten 
• 1 tsp. salt 
• 1/4 cup sugar 
• 1 1/2 cups whole wheat flour 
• 3 to 4 cups all-purpose flour 
• Topping 
• 1/4 cup sugar 
• 3/4 cup brown sugar, packed 
• 2 tsp. cinnamon 
• 1/3 cup butter, melted 

Dissolve the yeast in the warm water in a large mixing bowl.  
Meanwhile, melt the butter over the stove in a saucepan, add  the milk and heat just until warm.  
Pour the milk and butter mixture in the bowl with the yeast.  
Add the eggs, salt, sugar and wheat flour. Stir well.  
Add the white flour one cup at a time until you can form a ball.  
Turn the dough out onto a floured surface and knead for five minutes.  
Place the dough in a large, lightly greased bowl.  
Cover with plastic wrap or a damp cloth, and set in a warm spot,  
free from drafts. 

Once the dough has doubled in size, usually in about 1 1/2 hours,  
punch it down.  
For the topping, mix the sugars and cinnamon in a medium sized bowl.  
Melt the butter and pour it into a separate bowl.  
Then roll the dough out into a log shape about 3 1/2 inches wide  
and cut into 1 inch pieces.  
Roll each piece into a ball, dip it in the melted butter, then toss  
it in the cinnamon sugar mixture.  
Place two layers of the balls in a greased, 10 inch tube pan.  
Cover the pan with plastic wrap or a damp cloth and let the dough  
rise until it has doubled in size, usually for about 45 minutes. 

In a preheated 350 degree oven, bake the bread for 25 minutes.  
Serve warm.