- 3/4 cup boiling water
- 1/3 cup vegetable shortening
- 1 large egg, beaten
- 1/4 cup granulated sugar
- 1/2 tsp. salt
- 1 1/2 cups unbleached all-purpose flour, or more as needed
- 1 1/4 tsp. rapid-rise yeast
- 1 cup whole wheat flour
- 2 Tbs. unsalted butter, melted
3. Beat in both flours, 1/2 cup at a time, alternating between all-purpose and whole wheat flour, until dough is stiff and does not cling to sides of bowl. Turn dough onto floured surface, and knead in any remaining flour. Knead until smooth and elastic, about 5 minutes.
4. Place dough in large oiled bowl, turning to coat. Cover with oiled plastic wrap, and let rise in warm place until doubled in bulk, about 1 1/4 hours. Or refrigerate dough to rise more slowly, at least 4 hours or overnight.
5. Preheat oven to 350F.
6. Punch dough down, and turn onto lightly floured surface. Using floured rolling pin, roll dough out to about 1/2-inch thick. Use 3-inch round biscuit or cookie cutter to cut circles. Repeat until dough is used up. Brush each circle with butter; fold in half, gently pressing edges together to close. Do not pinch edges to seal. Place rolls on large ungreased baking sheet. Cover loosely with plastic wrap; let rise until doubled in bulk, about 1 hour. Rolls can be refrigerated for up to 24 hours to rise before baking.
7. Bake 17 to 20 minutes, until slightly browned. Cool slightly on baking sheet.