Ingredients

1 3/4 C. milk
1/2 C. sugar
3 Tbs. shortening
1 Tbs. salt
2 pkg. active dry yeast (Fleshman’s is best)
1/2 C. warm water (110 to 115˚)
4 to 4 1/2 C. whole wheat flour
3 C. sifted all purpose flour
2 eggs, beaten

Directions

1. Scald milk; add sugar, salt and shortening. Cool to lukewarm.
2. Sprinkle yeast on warm water; stir to dissolve.
3. Combine milk mixture, 1 C whole wheat flour (stirred before measuring) and 1 C all purpose flour. Beat well with an electric mixer at medium speed, scraping bowl occasionally, 2 minutes, or beat by hand.
4. Add yeast mixture and eggs and beat well. Stir in enough of remaining flours, a little at a time, to make a soft dough that leaves the sides of the bowl. Place in a greased bowl; turn dough over to grease top. Cover and place in refrigerator (dough will keep in refrigerator for three days). If you need dough soon, let rise in a warm place for at least 1 hour (until doubled).
5. Remove from refrigerator about 2 hours before you wish to serve rolls. Turn dough onto floured board; knead very lightly a few times. Shape as desired. (If you want cinnamon rolls, divide dough in half. Roll out in rectangle (about 13 X 16), butter and sprinkle with a mixture of sugar, cinnamon and brown sugar. Roll up beginning at longest side. With sharp knife, slice about 1 inch pieces and put on a greased baking sheet, leaving room for them to rise.
6. Cover, let rise in warm place until doubled, 1 to 1 1/2 hours. Bake in a hot oven (400˚) for 15 to 20 minutes. Brush with melted butter or frost.
Makes 4 dozen rolls.

Notes