Refrigerator Wheat Rolls

Course : Breads
Serves: 30
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2 pieces yeast cakes
1/4 cup lukewarm water
1 cup milk
1/4 cup honey
1 tablespoon salt
3 cups whole wheat flour -- (divided)
2 large beaten eggs
1/2 cup melted shortening
3 cups white flour

Preparation / Directions:

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.

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