Soft Whole Wheat Dinner Rolls

Soft Whole Wheat Dinner Rolls Servings 24 rolls 2 envelopes instant dry yeast 1/2 cup warm water {105 to 115 degrees F} 2 cups milk 1/2 cup shortening 3/4 cup packed brown sugar 2 cups whole wheat flour 1 egg lightly beaten 1 1/2 teaspoons salt 4 3/4 to 5 1/4 cups all purpose flour rolled oats {optional} In a small bowl, dissolve yeast in the warm water. Set aside. In small saucepan, bring milk to a simmer, then remove from heat immediately. While milk is coming up to a simmer, measure shortening and sugar into a large bowl. Pour hot milk over shortening and sugar and whisk to melt and dissolve all ingredients together. Stir in whole wheat flour and cool to lukewarm {105 to 115 degrees F}. Stir in yeast mixture. Using a wooden spoon, add in egg, salt and 2 cups of flour. Transfer dough to a stand mixer and using the dough hook, knead in remaining flour bit by bit until dough is moderately stiff and almost completely smooth. *You may not use all the flour listed, and that's ok!* Grease a large bowl and place dough in, turning once to grease surface of dough. Cover with a clean dish towel and rise 1-1 1/2 hours or until doubled in size. Spray two 9x13 glass pans with nonstick cooking spray and set aside. Punch dough down. Remove from bowl onto clean work surface. Cut in half evenly and then cut each half into 12 even pieces. Roll each piece into a ball and place into prepared pans. Brush the tops of each roll with water, sprinkle with oats, cover and let rise until rolls are puffed and touching each other;30-45 more minutes. Bake at 350 for 20-25 minutes or until lightly browned. Cool 5 minutes before serving warm with lots of butter.