3 1/2 c. whole wheat flour
2 pkg. active dry yeast
2 c. milk
1/2 c. sugar
3 tbsp. shortening
1 tbsp. salt
2 eggs
3 - 3 1/2 c. all purpose flour

In a large mixing bowl, combine whole wheat flour and yeast. In a saucepan heat mil, sugar, shortening and salt just until warm (115-120 degrees), stirring constantly to melt shortening. Add to dry mixture. Add eggs. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat at high speed for 3 minutes. By hand stir in enough all purpose flour to make a moderately stiff dough. Turn out on a lightly floured surface. Knead until smooth. Place in greased bowl, turning once to grease surface. Cover, let rise until double in size (about 1 1/2 hours). Punch down, cover and let rest for 10 minutes. Shape into 24 rolls and place on greased baking sheets. Cover and let rise until almost double in size (about 45 minutes). Bake at 400 degrees for 15-20 minutes. Makes 24 rolls.