2 env. dry yeast
1 1/2 c. warm water
1/4 c. sugar
1/4 c. light molasses
1/4 c. shortening, soft
1 tsp. salt
2 c. whole wheat flour
2 1/2 c. all purpose flour
2 tbsp. melted butter
Salad oil

Sprinkle yeast over warm water in large bowl. Stir until yeast dissolves, stir in sugar, molasses, shortening and salt; beat in whole wheat flour until smooth. Stir in 2 cups all purpose flour to make smooth soft dough. Turn dough out onto a lightly floured board. Knead 8 to 10 minutes, adding only enough remaining 1/2 cup of flour to keep from sticking. Shape dough into ball, place in greased large bowl, turning to coat all over with shortening. Cover, let rise in warm place 1 hour or until doubled.

Punch dough down. Turn out onto board, knead several times until smooth. Divide into 3 equal parts. Roll out each piece to a 12" circle. Brush melted butter lightly over dough. Cut circle in quarters, then cut each quarter into 3 wedges. Start at wide end, roll up tightly. Pinch points to seal. Place point side down 2" apart on greased cookie sheet, brush salad oil to prevent drying. Cover, let rise 30 minutes. Preheat oven to 400 degrees and bake 10 minutes.