1/2 c. sugar
1/2 c. Crisco
1 tsp. salt
1 c. boiling water
2 pkgs. yeast
1 tsp. sugar
1 c. lukewarm water
1 beaten egg (room temp.)
3 c. all-purpose flour (white)
2 c. whole wheat flour
1 stick butter, melted
2 or 3 c. graham cracker crumbs

Dissolve 1/2 cup sugar, 1/2 cup Crisco and 1 teaspoon salt in boiling water. Cool to lukewarm. Dissolve yeast, 1 teaspoon sugar in 1 cup lukewarm water. Add beaten egg to yeast mixture. Add yeast-egg mixture to Crisco mixture. Partially sift flours together and add to above mixture.

Chill overnight in refrigerator. Roll out to 3/8 inch thickness and cut with small biscuit cutter (1 1/2 inch). Dip in butter. Fold over as for Parker House rolls and pinch edges together. Dip in graham cracker crumbs. Let rise 1 1/2 hours. Bake 10-12 minutes in 375 degree oven (preheated).

Rolls may be baked 7 minutes, then cooled and frozen in plastic bags. Reheat in 375 degree oven about 5 minutes.