Shredded Wheat Feather Rolls

• milk↗2⁄3 cup
• butter↗1⁄2 cup
• sugar↗2 tablespoons
• salt↗1 1⁄4 teaspoons
• dry yeast↗2 packages

  1/4 ounce

• warm water (105F to 115F)1⁄2 cup
• eggs, beaten↗2
• all-purpose flour↗4 cups
• shredded wheat biscuits, crumbled (about 1 1/2 cups)4

  about 1 1/2 cups

Step-by-step instructions

1. 1

   Combine milk, butter, sugar, and salt in saucepan;heat until butter melts. Cool to 105°F to 115°F.

2. 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. 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.