Shredded Wheat Feather Rolls |
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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 12 |
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These are really good, I didn't think i would like them at first, but I changed my mind quickly. Ingredients:
2/3 cup milk |
1/2 cup butter |
2 tablespoons sugar |
1 1/4 teaspoons salt |
2 (1/4 ounce) packages dry yeast |
1/2 cup warm water (105f to 115f) |
2 eggs, beaten |
4 cups all-purpose flour |
4 shredded wheat biscuits, crumbled (about 1 1/2 cups) |
Directions:
1. Combine milk, butter, sugar, and salt in saucepan;heat until butter melts. Cool to 105°F to 115°F.
2. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, eggs, and 2 cups flour; beat at med. speed with an electric mixer until blended. Add remaining 2 cups flour and shredded wheat; beat at med. speed 1 minute, scraping sides of bowl with a spatula. Cover and let rise in a warm place, 1 hour or until doubled in bulk.
3. Punch dough down, shape into 3/4 inch balls, place 3 balls in each cup of a well greased muffin pan. Cover and let rise, 45 minutes or until doubled. Bake at 375°F for 118 to 20 minutes.
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