Whole Wheat Rolls

2 packages dry yeast
2 cups warm milk (105°-115°)
1 egg
c cup sugar
1 tsp. salt
3½ cups whole wheat flour
1 cup + 1 Tbs. shortening, melted
3½ cups All-Purpose flour
3 Tbs. melted margarine

Dissolve yeast in warm milk (in a large bowl). Stir in egg, sugar and salt. Add flour and shortening. Mix well. Gradually add All-Purpose flour to form a stiff dough, beating well after each addition.

Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place for 1½ hours or until doubled in size. Punch down; cover and let rise 30 minutes or until doubled in size.

Lightly grease muffin pans. Shape dough into 2" balls; place 1 ball in each muffin cup. Brush tops with melted butter. Cover, let rise 45 minutes or until doubled in size.

Bake at 400° for 12-15 minutes or until golden brown.

Yield: 36 Rolls









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