2 c. water
2 tbsp. molasses
3/4 c. shortening
3 3/4 - 4 1/4 c. all purpose flour, divided
3 c. whole wheat flour, divided
2 tsp. salt
2 eggs, beaten
1/2 c. sugar
2 pkgs. dry yeast

Combine water, molasses and shortening in a small saucepan; heat until shortening melts, stirring occasionally. Cool to 120 to 130 degrees. Combine 2 cups all purpose flour, 1 cup whole wheat flour and remaining ingredients in a large mixing bowl. Stir well. Gradually add liquid mixture to flour mixture, beating 4 minutes at medium speed of electric mixer. Stir in remaining 2 cups whole wheat flour and enough remaining all purpose flour to make a stiff dough.

Turn out onto a heavily floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly greased bowl, turning to grease top. Let rest 20 minutes. Punch down; divide into 36 balls. Place balls on a lightly greased baking sheet. Cover with plastic wrap; freeze until firm. Transfer frozen balls to zip top heavy duty plastic bag. Freeze up to 1 month.

To Bake: Remove from freezer; place 2" apart on greased baking sheet. Cover and let rise in warm place 1 1/2 hours or until doubled in size. Bake at 375 degrees for 15 minutes.