Makes 2 dozen rolls

3 1/2 cups whole wheat flour
2 packages active dry yeast
2 cups milk
1/2 cup sugar
1 tablespoon salt
3 tablespoons CRISCO all-vegetable shortening or 3 tablespoons CRISCO Stick
2 eggs
3 1/4 to 3 1/2 cups sifted all-purpose flour
In large mixer bowl, combine whole wheat flour and the yeast.
In saucepan, heat together milk, sugar, salt, and Crisco just until warm; stir occasionally to melt Crisco. Add to dry ingredients in mixer bowl; add eggs. Beat at low speed of electric mixer for 1/2 minute; scrape sides of bowl constantly. Beat 3 minutes at high speed.
By hand, stir in enough all purpose flour to make a soft dough. Turn out on lightly floured surface; knead until smooth. Place in greased bowl; turn once to grease surface.
Cover; let rise until double, 1 1/2 hours. Punch down; cover and let rest 10 minutes.
Shape in 24 rolls; place on greased baking sheets. Cover and let rise until almost double, 45 minutes. Bake at 400° for 15 to 20 minutes or until browned. Remove from baking sheets; cool.