2 tbsp. yeast
1/2 c. warm water
1 tbsp. sugar
1 c. scalded milk
1/2 c. oil
1/2 c. sugar
2 tsp. salt
3 eggs, beaten
4 1/2-5 c. whole wheat flour

Dissolve yeast, warm water and 1 tablespoon sugar. Let stand 10 minutes. Mix together milk, oil, 1/2 cup sugar and salt. Cool. Add eggs and yeast mixture. Gradually add enough flour, mixing well, to make a soft dough. Refrigerate several hours or overnight.

2 hours before rolls are to be served: Remove from refrigerator and let stand for 30 minutes. Knead for 10 minutes. Dough should be kept soft. If more flour is needed, use only white flour. Roll out and cut into desired shape. Place on greased pan. Let rise until double. Bake 15-20 minutes at about 375-400 degrees.