Ingredients

2 yeast cakes
1/4 C. lukewarm water
1c milk
1/4 C. honey
1 Tbsp. salt
3 C. whole wheat flour, divided
2 beaten eggs
1/2 C. melted shortening
3 C. white flour

Cooking Instructions

Soften yeast in lukewarm water set aside. Scald milk. Add honey and salt. Cool to lukewarm. Add 2 C. 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 in refrigerator. After no less than 12 hours or more than 4 days, remove and punch down. Shape rolls as desired. Place rolls in nonstick pans. Let rise until doubled in bulk. Bake at 425 degrees F. for 15 to 20 minutes.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)