Whole Wheat Dinner Rolls

My 9 year old daughter and I made these today.  These will go nicely with the homemade fish and corn chowder that I will be making for dinner.  For my sons, (who don't like fish chowder)  I am going to use the rolls and make sliders from the left over Thanksgiving Turkey Meatloaf.  (recipe below)  These are very easy to make!

1 teaspoon yeast
1 cup warm water
1 teaspoon sugar
1/4 cup melted shortening
5 teaspoons sugar
1 tablespoon salt (I did not add this)
2 eggs
1 cup milk, scalded
2 1/2 cups whole wheat flour
3 - 3 1/3 cups white flour

• PROOF:  In a 2 cup measure, pour 1 cup warm water.  Add one teaspoon of sugar, but do not stir.  Slowly sprinkle 1 teaspoon yeast into the water, making sure each particle gets wet.  Again, do not stir.  Wait 10 minutes until the yeast is thick and foamy.
• Mix:  Combine the 5 tablespoons of sugar, salt, eggs and cooled milk, 2 1/2 cups whole wheat flour into a mixing bowl.  Stir in proof yeast and 1/4 cup melted shortening.
• ADD FLOUR slowly, 1 cup at a time to make a moderate dough.  Lightly coat the dough with flour before turning it out.
• KNEAD:  Lightly dust kneading surface with flour, turn dough onto it and knead for 10 minutes, until dough is smooth and elastic.
• 1ST RISING:  Place dough in a greased bowl, turning to grease the top and set on a warm draft-free spot and allow to rise until double;  1 1/2 hours.
• SHAPE:  Punch dough down, remove from bowl, knead lightly, cover and allow to rest for 10 minutes.  Divide into 16+ even pieces and shape into rolls.
• 2nd RISING:  Place in greased muffin tins and set in a warm, draft-free spot and allow to rise until double; 20-30 minutes.
• BAKE:  in 400 degree oven for 10-15 minutes.  Cool immediately on a wire rack.  

-Queenie Cuisine