Batter-method whole wheat rolls (untested)

This typewritten recipe is for making whole wheat rolls using a batter method to be baked in muffin tins.

Ingredients:

• 1 1/4 cups milk
• 1/4 cup sugar
• 2 1/2 teaspoons salt
• 1/4 cup shortening
• 1/4 cup honey (corn syrup or molasses may be substituted)
• 1/4 cup warm (not hot) water
• 2 packages or cakes of Fleischmann's yeast (active dry or compressed)
• 3 1/2 cups whole wheat flour

Instructions:

1. Scald milk
2. Stir in sugar, salt, shortening and honey (or substituted sweetener)
3. Cool milk mixture to lukewarm
4. In a separate bowl, sprinkle or crumble yeast into warm water
5. Stir until dissolved
6. Stir yeast mixture into milk mixture
7. Add whole wheat flour
8. Stir until well blended (about 30 seconds)
9. Cover and let rise in warm place (free from draft) until doubled in bulk (about 45 minutes)
10. Stir batter down
11. Beat vigorously about 30 seconds
12. Fill greased 2.75-inch by 1.25 inch muffin pans about 3/4 full
13. Bake in hot oven at 400°F for about 25 minutes