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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 48 |
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In the course of catching up with a friend I hadn't seen for well over 10 years, she requested this recipe that she had remembered me making. That's a true testament to the appeal of these rolls. Graham crackers are an unusual ingredient that add terrific taste and texture. Ingredients:
1/2 cup shortening |
1/2 cup sugar |
1 tablespoon salt |
1 cup boiling water |
2 packages (1/4 ounce each) active dry yeast |
1 cup warm water (110° to 115°) |
1 egg |
3 cups graham cracker crumbs, divided |
2 cups king arthur premium 100% whole wheat flour |
3 cups king arthur unbleached all-purpose flour |
1/3 cup butter, melted |
Directions:
1. In a large bowl, combine the shortening, sugar and salt. Stir in boiling water. Cool to 110°-115°. Dissolve yeast in warm water. Add yeast mixture, egg, 1 cup cracker crumbs and whole wheat flour to shortening mixture; mix well. Stir in enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 48 pieces. Shape each into a ball. Dip into melted butter, then roll in remaining cracker crumbs. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350° for 18-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 dozen.
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