In saucepan, heat together milk, sugar, salt and shortening until warm (120ºF to 130ºF/48ºC to 53ºC), stirring occasionally until melted. In large mixer bowl, combine whole wheat flour and yeast. Add milk mixture and eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat for 3 minutes at high speed.
By hand, stir in enough all purpose flour to make a soft dough. Turn out on lightly floured surface. Knead until smooth. Grease a large bowl with Crisco®vegetable oil. Place dough in bowl, turning once to coat surface. Cover. Let rise until double about 1 1/2 hours. Punch down. Cover and let rest 10 minutes.
Grease and dust with flour a 17 by 11-inch (45 by 29 cm) baking sheet . Cut and shape dough into 24 rolls. Place on prepared baking sheet. Cover and let rise until almost double, about 45 minutes.
Heat oven to 400ºF (200°C). Bake 15 to 20 minutes or until browned. Remove from baking sheets. Cool.