4 c. Fisher's rye flour
2 pkgs. active dry yeast
2 c. milk
2 eggs
1/2 c. sugar
1 tsp. salt
3 tsp. shortening
3 c. all-purpose flour

In a large mixing bowl, combine 3 cups of the rye flour and the yeast.

Heat milk, sugar, shortening, and salt, stirring constantly to melt shortening. Add to the dry mixture. Add eggs. Beat at low speed for 1/2 minute. Beat 3 minutes at high speed.

Stir in the remaining rye flour and enough white flour to make a moderately stiff dough. Knead on floured surface until smooth--10 minutes. Shape into a ball. Place in a greased bowl, turn once. Cover, and let rise until doubled (1 hour). Punch down. Shape into oval rolls. Place on a greased baking sheet. Cover and let rise (30 minutes). Brush with water.

Bake at 375 degrees for 15 to 20 minutes.