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1
Sprinkle yeast and sugar over warm water in small bowl; stir until dissolved.
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2
Let stand 5 minutes or until bubbly.
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3
Combine whole wheat flour and 2 cups all-purpose flour in medium bowl.
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4
Measure 1-1/2 cups flour mixture into large bowl.
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5
Add yeast mixture, shortening, honey, egg and salt.
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6
Beat with electric mixer at low speed until smooth.
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7
Increase mixer speed to medium; beat 2 minutes.
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8
Reduce speed to low; beat in 1 cup flour mixture.
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9
Increase mixer speed to medium; beat 2 minutes.
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10
Stir in remaining flour mixture and enough additional all-purpose flour, beginning with 1/4 cup, to make a soft dough.
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11
Turn dough out onto lightly floured surface.
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12
Knead 8 to 10 minutes or until smooth and elastic, adding more flour to prevent sticking, if necessary.
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13
Shape dough into a ball; place in large greased bowl.
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14
Turn dough over to grease top.
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15
Cover with clean towel.
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16
Let rise in warm, draft-free place (80F to 85F) about 1-1/2 hours or until doubled in size.
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17
Punch down dough.
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18
Turn dough out onto lightly floured surface.
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19
Knead dough briefly; cover and let rest 15 minutes.
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20
Meanwhile, grease 24 muffin pan cups.
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21
Divide dough into 24 equal pieces.
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22
Cut each piece into thirds.
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23
Roll each third into a ball.
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24
Place 3 balls in each prepared muffin cup.
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25
Cover and let rise in warm place about 30 minutes or until doubled in size.
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26
Preheat oven to 275F.
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27
* Bake 20 to 25 minutes or until rolls are set but not brown.
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28
Immediately remove rolls from muffin cups and cool completely on wire racks.
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29
Store in resealable food storage bags in refrigerator or freezer.
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30
To bake rolls, thaw if frozen.
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31
Preheat oven to 400F Grease large jelly-roll pan.
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32
Place rolls in prepared pan.
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33
Bake 8 to 10 minutes or until golden brown.
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34
*To bake and serve rolls immediately, preheat oven to 375F Bake 15 to 20 minutes or until golden brown.
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35
Immediately remove from pan.
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36
Serve warm.
