½ cup warm water
2 T. dry yeast
3 ½ cups lukewarm milk – (can make with nonfat milk powder:1 1/3 cups powder to 4 cups finished milk).
2 T. granulated sugar
2 T. honey
4 tsp. salt
2 T. soft shortening
2 cups white flour
2 cups whole wheat flour 6 - 10 cups more white flour. 

In large bowl, dissolve the dry yeast in the warm water.  Add milk, sugar, honey, salt, soft shortening, whole wheat flour and the initial 2 c. of white flour.  Stir until well mixed (lumps may remain.)  smooth. Add about 3 more cups of white flour, stir until mixture is smooth. Add enough more flour so dough “cleans bowl”, then turn out onto well floured (with white flour) surface to knead. 
Knead dough until smooth and elastic.  Cover and let rise until double in bulk.  (Will take 2 or 3 hours, depending on room temperature.)
 Divide the dough glob into 48 equal pieces.  (You can divide by 4, by 4 again, then by 3).
Roll, pinch, or otherwise shape each piece into a cylinder three times as long as it is wide.  Pinch ends and tuck under.  Place seam sides down on a greased baking sheet, allowing at least an inch between rolls.  Cover and let rise until double (about ½ hour).
Just before baking, slash the top of each roll twice diagonally (two parallel cuts) and brush cuts with melted margarine.
Bake at 375 degrees about 25 minutes.