1 pkg. dry yeast
3/4 c. warm water (105 to 115 degrees)
3/4 c. lukewarm milk (scalded then cooled)
1/4 c. honey
2 1/4 tsp. salt
1/4 c. shortening
1 c. whole wheat flour
3 1/2 c. all purpose flour

Dissolve yeast in warm water. Melt the shortening. Add it and the honey and salt to the milk. Add milk mixture and 2 1/2 cups of flour to yeast mixture. Beat until smooth. Mix in remaining flour to form soft dough. Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn to coat dough. Cover; let rise in warm place until doubled, about 1 1/2 hours.

Punch down dough, turn onto lightly floured board and divide into 24 equal pieces. Shape each piece into a smooth ball. Place in greased muffin cups or about 3 inches apart on greased baking sheets. Cover; let rise until almost double, about 45 minutes.

Heat oven to 275 degrees (not a typo) bake 20 to 30 minutes (do not allow rolls to brown). Remove from pans and cool to room temperature. Place rolls in plastic bags or wrap in plastic wrap or aluminum foil. Store in the refrigerator several days or freeze.

When ready to use, brown the rolls in a 400 degree oven for 7 to 10 minutes.