Whole Wheat Rolls

2 cups milk

½ cup sugar

1 tablespoon salt

3 tablespoons all-vegetable shortening

3½ cups whole wheat flour

2 packages active dry yeast

2 large eggs

3 ¼ to 3 ½ cups all purpose flour

No stick cooking spray

1. Heat together milk, sugar, salt and shortening in medium saucepan just until warm, stirring occasionally until melted. Combine whole wheat flour and yeast in large bowl. Add milk mixture and eggs. Beat at low speed of electric mixer 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
2. Stir in enough all purpose flour by hand to make a soft dough. Turn out on lightly floured surface. Knead until smooth. Coat large bowl with no-stick cooking spray. Place dough in bowl, turning once to coat surface. Cover. Let rise until double about 1 ½ hours. Punch down. Cover and let rest 10 minutes.
3. Coat baking sheet with no-stick cooking spray. Shape into 24 rolls. Place on prepared baking sheets. Cover and let rise until almost double, about 45 minutes.
4. Heat oven to 400*F. Bake 15 to 20 minutes or until browned. Remove from baking sheets. Cool.