Scald milk.
Pour into large bowl and add butter, sugar and salt.
Cool to lukewarm.
Dissolve yeast in warm water for 5 minutes until bubbly.
Stir into milk with whole wheat flour and sprouts.
Beat together until well mixed.
Cover bowl and let rise in a warm place about 1 hour, until light and spongy.
Punch down and beat in egg and 1/2 cup white flour.
Turn out and knead in remaining flour.
Dough will be soft but not sticky.
Roll out on floured board to 1/2-inch thickness.
With round cutter, cut circles of dough.
Brush with melted butter, fold in half, pinching edges together.
Place in 2 buttered pans.
Cover and let rise 15 minutes.
Preheat oven to 425°.
Bake for 15 minutes.