2 pkg. yeast
1/2 c. lukewarm water
1 tsp. sugar
3/4 c. Crisco
3/4 c. sugar
1 tbsp. salt
3 c. whole wheat flour
3 c. plain flour
1 c. boiling water
2 eggs, slightly beaten

Soften yeast in lukewarm water. Add 1 teaspoon sugar and let stand until it bubbles. In a large bowl mix Crisco, salt, and sugar, add the boiling water and stir until Crisco is melted and sugar is dissolved. Add the cold water, yeast mixture and eggs. Stir in the flour and mix well. Cover the bowl and refrigerate for several hours (better overnight - will keep for a week). Turn out on floured surface and knead. Roll dough and cut with biscuit cutter. Let rolls rise for 2 hours. Bake at 375 degrees for about 15 minutes or until browned.