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WHOLE WHEAT PARKER HOUSE ROLLS 
1/4 c. shortening
2 tbsp. sugar
3/4 tsp. salt
1/2 c. boiling water
1 pkg. dry yeast
1 tsp. sugar
1/2 c. warm water (105 to 115 degrees)
1 egg, slightly beaten
1 1/2 c. all-purpose flour
1 c. whole wheat flour
1/2 c. graham cracker crumbs
Melted butter

Combine shortening, sugar, salt, and boiling water; cool to lukewarm. Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water. Add yeast mixture and egg to shortening mixture. Stir in flour and cracker crumbs, blending well.

Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled in bulk. Roll dough to 1/4-inch thickness; cut into 2 1/2- inch rounds with a biscuit cutter. With dull edge of knife, make a crease just off center on each round; brush with melted butter.

Fold rounds over so top overlaps slightly; press edges together. Place on greased baking sheets. Let rise in a warm place until doubled. Bake at 350 degrees for 15 to 20 minutes. Yield: 2 dozen.

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