Mix the following in a cup and set aside to proof.

2 Packages dry yeast
1/2 Cup warm water
1/2 teas. sugar

Put dough hook on mixer. Place the following ingredients in a large mixing bowl and cream together.

2/3 Cup shortening
2/3 Cup granulated sugar
1 1/2 teas. salt
4 eggs

Add the cooled milk to the creamed mixture and mix throughly.

Add the following:

2 Cups Whole Wheat Flour or you can use all white flour.
4 Cups all-purpose flour*
* The amount of flour will depend upon the humidity. You may need less than 4 cups or you may need more. You will have the correct amount when the dough pulls entirely away from the sides of the bowl . Continue to knead with dough hook for about 3 minutes.

Put dough into a large greased bowl to rise till doubled in size. Punch down dough and divide into 4 sections. Roll each section into a circle (about 10-12 inches) and cut into 12 wedges. Roll each wedge from the wide side and place on baking sheet with point side beneath the roll.

You may freeze the rolls at this point then after frozen solid, store them in an airtight freezer bag or container, or leave them to rise till doubled in size and bake them in 375 degree oven for 12-15 minutes till browned. The unbaked rolls may be frozen for up to 6 weeks. When ready to use, simply place as many as you want to bake on a baking sheet, allow to thaw and rise till doubled, then bake as above. You may brush the rolls with melted butter before baking if you desire.

Makes 4 doz rolls.