Ingredients

The following ingredients have 24 Servings
  • 2 envelopes instant dry yeast
  • 1/2 cup warm water (105 to 115 degrees F)
  • 2 cups milk
  • 1/2 cup shortening (or butter)
  • 3/4 cup packed brown sugar
  • 2 cups whole wheat flour
  • 2 eggs (divided)
  • 1 1/2 teaspoons salt
  • 4 3/4 to 5 1/4 cups all purpose flour

Instruction

  • In a small bowl, dissolve yeast in the warm water. Set aside.
  • In small saucepan, bring milk to a simmer, then remove from heat immediately. While milk is coming up to a simmer, measure shortening and sugar into a large bowl. Pour hot milk over shortening and sugar.
  • Whisk to melt and dissolve all ingredients together.
  • Stir in whole wheat flour and cool to lukewarm {105 to 115 degrees F}.
  • Transfer mixture to a stand mixer. Add in one egg, salt and 2 cups of flour. Stir in yeast mixture. Using the dough hook, knead in all purpose flour bit by bit until dough is moderately stiff and almost completely smooth. *You may not use all the flour listed, and that's ok!* Dough will be done when tacky but not tacky enough to stick to your hands when touched.
  • Grease a large bowl and place dough in, turning once to grease surface of dough. Cover with a clean dish towel and rise 1-1 1/2 hours or until doubled in size.
  • Spray two 9x13 glass pans with nonstick cooking spray and set aside. Punch dough down. Remove from bowl onto clean work surface.
  • Cut in half evenly and then cut each half into 12 even pieces. Roll each piece into a ball and place into prepared pans. Cover and let rise until rolls are puffed and touching each other; 30-45 more minutes.
  • Brush the tops of each roll with beaten egg.
  • Bake at 350 for 20-25 minutes or until lightly browned. Cool 5 minutes before serving warm with lots of butter.