1 c. hot water
1/2 c. sugar
1 tsp. salt
1/4 c. shortening
1 c. warm water
2 pkg. dry yeast
1 egg, beaten
4 1/2 c. white flour
3/4 c. whole wheat flour

Combine hot water (3/4 cup), sugar, salt and shortening; cool to lukewarm. Add 3/4 cup whole wheat. Measure warm water into large warm bowl and sprinkle yeast over water; stir until dissolved. Add 1 teaspoon sugar. Let this stand 5 minutes until it rises, bubbles. Stir in above lukewarm mixture, beaten egg and 2 1/2 cups flour. Beat until smooth, stir in remaining flour and beat 1 minute. Dough will be soft.

Place into greased bowl, cover tightly, plastic wrap and place in refrigerator, best overnight. Divide in half (mixture) roll as for pie crust. Cut in 12 wedges, roll from wide side up. Place on greased cookie sheet until double size. Bake at 375 degrees for 10-15 minutes.

FOR SWEET ROLLS:

Use 1/2 mixture, 3 tablespoons melted butter. Cover with: 1/2 cup brown sugar and 2 teaspoons cinnamon; spread. Roll up, cut in 1 inch slices. Flavor frosting with maple (1/2 teaspoon) or orange rind (1 teaspoon).