2 packages active dry yeast
1/2 cup warm water
1-3/4 cups milk, scalded
1/2 cup sugar
1 tablespoon salt
3 tablespoons shortening
1 cup stirred whole wheat flour
1 cup sifted all-purpose flour
2 beaten eggs
3 cups whole wheat flour
2 cups sifted all-purpose flour

Soften yeast in 1/2 cup warm water (110 deg.). Combine milk, sugar, salt, and shortening; cool to lukewarm. Add 1 cup whole wheat flour and 1 cup all-purpose flour; beat well. Beat in yeast and eggs. Stir in 3 cups whole wheat flour and about 2 cups all-purpose flour, or enough to make soft dough. Place in greased bowl; turn; cover; refrigerate.

Two hours before serving, shape in rolls. Let rise till double (1-1/2 hours). Bake at 400 deg. for 15 to 20 minutes. Brush with butter.

Makes 4 dozen.