RYE BREAD ROLLS

RYE BREAD ROLLS 1 pkg. yeast 1/2 c. lukewarm water 1/3 c. shortening 2 tbsp. brown sugar 2 c. boiling water 2 c. med. rye flour 3/4 c. dark molasses 2 tsp. salt 6 to 6 1/2 c. white flour

Combine shortening, rye flour, molasses, salt and brown sugar. Add boiling water and mix well; cool to lukewarm. Soften yeast in 1/2 cup lukewarm water. Add softened yeast to shortening mixture. Gradually stir in white flour to make a soft dough. Turn out on floured surface, cover and let rest 10 minutes. Knead dough until smooth and satiny. Grease bowl and put dough into it. Let rise until double in bulk (1 1/2 to 2 hours). Punch down and let rise again, 30 minutes. Makes into rolls and place on greased cookie sheets. Let rise one more hour. Bake at 350 degrees for 25 to 30 minutes.

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