Lion House Wheat Rolls

These are yummy! They are really light and fluffy, even though they are the majority whole wheat.
2 tsp. active dry yeast
1 1/2 cups warm water
1/2 cup quick rolled oats
2 TBSP molasses
3 TBSP dry milk
1/2 cup all purpose flour or bread flour
3 1/4 cups whole wheat flour
3 TBSP shortening
3/4 tsp salt

Makes 2 dozen rolls

Dissolve yeast and molasses in warm water and let proof until foamy--about 5 minutes. Add remaining ingredients, leave the flour as the last addition. You'll want the dough to be slightly sticky, so make sure to add the flour slowly. You might only need 2-3 cups of whole wheat flour if the dough looks like it's getting too firm. Knead until dough is soft and elastic, about 5 minutes. Place in a bowl sprayed with cooking spray. Cover bowl and let sit in a warm place until dough has doubled in size, or about an hour. Punch down dough and knead lightly. Roll out until dough into a rectangle until dough is about 1/2 inch thin. Cut dough in half length wise, then cut strips using a pizza cutter. Roll strips and place seam side down on a greased cookie sheet. Allow to rise for 30-40 minutes. Bake at 375 degrees for 12-15 minutes.