Whole Wheat Pan Rolls - cooking recipe

Ingredients

2 (1/4 ounce) packages active dry yeast
2 1/4 cups warm water (110 to 115 degrees)
1/2 cup water
1 tablespoon sugar (added to 1/2 c water above)
1/4 cup shortening
2 eggs
3 cups whole wheat flour
3 1/2 cups all-purpose flour (may need 4 cups)
1/4 cup butter (melted)

Preparation

In a large mixing bowl, dissolve yeast in warm water. Add sugar/water mixture, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled (about 1 hour).
Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Shape into 2-inch balls. Dip balls into melted butter and place in 8\" x 8\" baking pan allowing balls to just touch. Cover and let rise until doubled (about 25 minutes).
Bake at 375 degrees for 11-15 minutes or until browned. Remove from pans to wire racks. Serve warm.