Speedy Wheat Rolls

2 c. milk

2 Tbsp. molasses or dark brown sugar

1 1/2 tsp. salt

1 pkg. yeast

5 c. whole wheat flour

1 c. sifted white all purpose flour

4 Tbsp. melted shortening

Scald milk; add molasses or brown sugar and salt; cool until lukewarm. Add yeast and stir until dissolved. Add half the flour and beat until smooth. Add melted shortening and remaining flour, or enough to make an easily handled dough. Knead thoroughly, keeping dough soft. Place dough in greased bowl, cover and set in warm place, free from drafts. Let rise until doubled in bulk, about 1 1/2 hours. Remove dough from bowl, shape into rolls and place in well-greased pans. Cover and let rise again until light, about 1 hour. Bake in hot oven at 425F about 20 minutes.

For a nice crust on rolls, place rolls in oven. Go to freezer, grab a handful of ice cubes and toss them into the bottom of your oven.

For a golden brown roll, beat together 1 egg and 1 Tbsp. milk. Brush your rolls with this mixture. Still add the ice cubes. This makes a moist environment for your rolls while they bake.

Have a Blessed Day!

Susan