Whole wheat roll dough (untested)

This typewritten recipe is for a versatile whole wheat roll dough that can be used for various types of rolls (variations are not included on the recipe).

Ingredients:

• 1 cup milk
• 3 tablespoons molasses
• 2 tablespoons sugar
• 2 1/2 teaspoons salt
• 1/4 cup shortening
• 1/2 cup warm (not hot) water
• 1 package or cake of Fleischmann's yeast (active dry or compressed)
• 2 1/4 cups whole wheat flour
• 2 1/4 cups sifted enriched flour

Instructions:

1. Scald milk
2. Stir in molasses, sugar, salt and shortening
3. Cool to milk mixture to lukewarm
4. In separate bowl, sprinkle or crumble yeast into warm water
5. Stir until dissolved
6. Stir yeast mixture into lukewarm milk mixture
7. Add half of each of the flours
8. Beat until smooth
9. Stir in remaining flour 
10. Turn dough out on lightly floured board
11. Knead until smooth and elastic
12. Place in greased bowl and brush top of dough with soft shortening
13. Cover and let rise in a warm place (free from draft) until doubled in bulk (about 1 hour and 20 minutes)
14. Punch down and turn out on lightly floured board
15. Proceed according to type of rolls being prepared