Shredded Wheat Feather Rolls  Bread  352 reads

2 (1/4-ounce) packages active dry yeast or 5 teaspoons
1/2 cup warm water
1/2 cup milk
1/2 cup butter
2 tablespoons granulated sugar
1 1/2 teaspoons salt
2 large eggs
4 cups all-purpose or bread flour
1 1/2 cups shredded wheat cereal

Dissolve yeast in warm water, set aside.

Combine warm milk, butter, sugar, and salt in a large mixing bowl; stir until the sugar is dissolved. Add the yeast mixture and eggs to the milk mixture; mix well. Slowly add flour. Stir in shredded wheat cereal; beat at medium speed with an electric mixer for 1 minute, scraping the bowl. Cover and let rise in a warm place for 1 hour, or until doubled in bulk.

Punch the dough down and shape into 3/4-inch balls; place 3 balls in each cup of a greased muffin tin. Cover and let rise in a warm place for 45 minutes, or until doubled.

Bake at 375*F. for 18 to 20 minutes.

makes 12.
Rating 2.83/5
Rating: 2.8/5 (72 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team