In a large mixing bowl stir together 2-3/4 cups of the all-purpose flour, the yeast, sugar, and salt. In a medium saucepan heat and stir water and shortening just until warm (120 degree F to 130 degree F) and shortening almost melts. Add shortening mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Then beat on high speed for 3 minutes. Using a wooden spoon, stir in rye flour and as much of the remaining all-purpose flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place until double (about 1 hour).

Punch dough down. Turn dough out onto lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease twenty-four 2- 1/2-inch muffin cups.

Divide each portion of the dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each muffin cup, smooth side up. Cover and let rise in a warm place until nearly double (about 30 minutes).

Bake in a 375 degree F oven 15 to 18 minutes or until golden. If desired, brush with melted butter or margarine. Remove from pans. Cool on wire racks or serve warm. Makes 24 rolls.

Wrap the cooled, baked rolls in a single layer of heavy foil. Seal, label, and freeze up to 1 month. To reheat, place baked wrapped rolls in a 350 degree F oven for 30 to 35 minutes.