1 pkg. yeast
1/2 c. lukewarm water
1/3 c. shortening
2 tbsp. brown sugar
2 c. boiling water
2 c. med. rye flour
3/4 c. dark molasses
2 tsp. salt
6 to 6 1/2 c. white flour

Combine shortening, rye flour, molasses, salt and brown sugar. Add boiling water and mix well; cool to lukewarm. Soften yeast in 1/2 cup lukewarm water. Add softened yeast to shortening mixture. Gradually stir in white flour to make a soft dough.

Turn out on floured surface, cover and let rest 10 minutes. Knead dough until smooth and satiny. Grease bowl and put dough in bowl, turning once to coat. Let rise until double in size (1 1/2 to 2 hours).

Punch down and let rise again, 30 minutes.

Form into rolls and place on greased baking sheets. Brush lightly with melted butter or oil; spinkle with sesame or other seeds/grains mixture, if desired. Allow to rise in a warm place, free from draft, for another hour or until nearly doubled in size.

Bake at 350°F for 25 to 30 minutes.