Shredded Wheat Rolls
|Warm water||1 Cup (16 tbs) (105 To 115 Degrees)|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Granulated sugar||3 Tablespoon|
|Safflower oil/Corn oil||2 Tablespoon|
|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.