Preparation:
Soften yeast in lukewarm water; set aside. Scald milk, add honey and salt;
cool to lukewarm. Add 2 cups whole wheat flour and beat well. Add yeast
mixture, eggs and shortening; blend well. Add remaining whole wheat flour
and white flour to make a soft dough. Knead until smooth and satiny. Place
in lightly greased bowl; grease top to dough. Cover well and put into
refrigerator. After no less than 12 hours or more than 4 days, remove and
punch down. Shape rolls as desired and place rolls in non-stick pans. Let
rise until doubled in bulk. Bake at 425 degrees F. for 15-20 minutes. |
