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1
Pour boiling water over shortening in large bowl; let stand until lukewarm.
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2
Using wooden spoon, beat egg, sugar, salt and 1/2 cup all-purpose flour into shortening.
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3
Beat in yeast until blended.
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4
Beat in both flours, 1/2 cup at a time, alternating between all-purpose and whole wheat flour, until dough is stiff and does not cling to sides of bowl.
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5
Turn dough onto floured surface, and knead in any remaining flour.
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6
Knead until smooth and elastic, about 5 minutes.
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7
Place dough in large oiled bowl, turning to coat.
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8
Cover with oiled plastic wrap, and let rise in warm place until doubled in bulk, about 1 1/4 hours.
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9
Or refrigerate dough to rise more slowly, at least 4 hours or overnight.
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10
Preheat oven to 350F.
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11
Punch dough down, and turn onto lightly floured surface.
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12
Using floured rolling pin, roll dough out to about 1/2-inch thick.
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13
Use 3-inch round biscuit or cookie cutter to cut circles.
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14
Repeat until dough is used up.
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15
Brush each circle with butter; fold in half, gently pressing edges together to close.
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16
Do not pinch edges to seal.
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17
Place rolls on large ungreased baking sheet.
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18
Cover loosely with plastic wrap; let rise until doubled in bulk, about 1 hour.
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19
Rolls can be refrigerated for up to 24 hours to rise before baking.
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20
Bake 17 to 20 minutes, until slightly browned.
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21
Cool slightly on baking sheet.
