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Shredded Wheat Rolls

  Warm water 1 Cup (16 tbs) (105 To 115 Degrees)
  Dry yeast 1⁄4 Ounce (1 Package)
  Egg 1
  Granulated sugar 3 Tablespoon
  Safflower oil/Corn oil 2 Tablespoon
  Salt 1⁄2 Teaspoon
  All-purpose flour 3 1⁄2 Cup (56 tbs), divided
  Shredded wheat biscuits 3⁄4 Cup (12 tbs), crumbled

In a large mixer bowl combine warm water and yeast; mix well.
Add egg, sugar, oil, salt and 1 1/2 cups flour.
Beat at low speed of electric mixer until smooth.
Add shredded wheat; mix well.
Stir in enough remaining 1 1/2 to 2 cups flour to make a very soft dough.
Spray a large bowl with vegetable cooking spray.
Into the prepared bowl place the dough, turning to grease surface; cover.
Let rise in a warm 85-degree draft-free place for 1 hour or until doubled in bulk.
Spray muffin cups with vegetable cooking spray.
Dust a working surface with flour.
On the floured surface knead the dough 4 or 5 times.
Shape into 1-inch balls.
Place 3 balls in each prepared muffin cup; cover.
Let rise in a warm draft-free place for 40 minutes or until doubled in bulk.
Preheat oven to 400 degrees.
Bake for 12 to 15 minutes or until brown.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2113 Calories from Fat 194

% Daily Value*

Total Fat 23 g34.9%

Saturated Fat 3.4 g16.9%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 1064.2 mg44.3%

Total Carbohydrates 409 g136.2%

Dietary Fiber 15.2 g60.8%

Sugars 51 g

Protein 64 g127.4%

Vitamin A 5.2% Vitamin C 0.04%

Calcium 12.8% Iron 132.6%

*Based on a 2000 Calorie diet

Shredded Wheat Rolls Recipe