Whole Wheat Rolls

2 packages (1/4 oz. each) active dry yeast

2-1/4 C. warm water (110-115°F.)

1/4 C. shortening

2 eggs

1/2 C. plus 1 T. sugar

2 t. salt

3 C. whole-wheat flour

3-1/2 to 4 C. all-purpose flour

1/4 C. butter, melted

In a large mixing bowl, dissolve yeast in warm water; let stand for 5 minutes. Add the shortening, eggs, sugar, salt and whole-wheat flour and beat until smooth. Add enough all-purpose flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide into 4 portions; shape each portion into 12 balls.

Place 1 inch apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. Bake at 375°F. for 11-15 minutes or until browned. Brush with butter.

Makes 4 dozen.