1 c. shortening
1 c. sugar
1 1/2 tsp. salt
1 c. boiling water
2 eggs, beaten
2 pkg. yeast
3 c. whole wheat flour
3 c. regular flour

Pour 1 cup boiling water over 1 cup shortening; 1 cup sugar and 1 1/2 teaspoon salt until melted. Dissolve 2 packages yeast in 1 cup warm water. Add 3 cups whole wheat flour, 3 cups regular flour and 2 eggs, beaten. Knead for 3-4 minutes in the same bowl you mixed it.

Keep refrigerated for 4 hours or up to 10 days. Keep in a bowl with a damp cloth over it. You will have to make sure the cloth is damp each day. Pinch off what you need. Let rise. Bake at 425 degrees for 12-15 minutes.