Shredded Wheat Feather Rolls Recipes

WHOLE WHEAT ROLLS

Steps:

• In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.

SHREDDED WHEAT FEATHER ROLLS

Steps:

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

SEEDED MOLASSES WHOLE-WHEAT DINNER ROLLS

Steps:

• Make the sponge: Put molasses, yeast and water in a large mixing bowl (or the bowl of a stand mixer) and stir to dissolve. Whisk in bread flour to obtain a batterlike consistency. Cover bowl with plastic wrap and leave at room temperature until mixture looks active, about 30 minutes.
• Meanwhile, soak the larger seeds for the dough: Put flax, millet, sunflower and pepita seeds in a small bowl and cover with boiling water. Leave to soak for 30 minutes, then drain. Rinse with cool water and drain well, then stir soaked seeds into the sponge mixture.
• Add eggs, olive oil, spelt flour, whole-wheat flour and salt. Mix well with a wooden spoon until dough comes together in a shaggy mass. Turn out onto a lightly floured work surface and knead for 5 minutes or so, until dough forms smooth ball. (Use only enough flour to help with kneading; dough will be a bit sticky.) Alternatively, use the dough hook of a stand mixer to knead the dough for 4 to 5 minutes, until smooth.
• Transfer dough to a large zip-top plastic storage bag and refrigerate overnight for a slow, cool rise. (If you wish to skip this step, leave dough to rise in the bowl covered with plastic wrap until doubled, about 1 hour; see note.)
• Heat oven to 375 degrees. Put risen dough on a lightly floured work surface. Cut dough into 3-ounce/85-gram pieces. Form each piece into a tight ball. Place 2 inches apart on a parchment-lined baking sheet. Cover dough balls loosely with a large piece of plastic wrap and place baking sheet in a warm spot until balls have doubled, about 1 hour.
• Uncover and paint tops of balls lightly with beaten egg. Mix together caraway, cumin, sesame, nigella and anise seeds. Sprinkle seed mixture over each ball, then sprinkle with sea salt, if using.
• Bake for 15 to 20 minutes, or until nicely browned. Cool on a rack.

SHREDDED WHEAT BREAD

Steps:

• In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add cereal mixture and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool.

FEATHERLIGHT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. , Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

FEATHER CRESCENT ROLLS

Steps:

• Mix all ingredients except flour in a large mixing bowl, stir well.
• Add flour and mix to combine.
• Cover with plastic wrap and refrigerate overnight.
• Next, day remove dough from bowl and cut into fourths.
• using one fourth of the dough roll into a large circle about the thickness of a pie crust.
• Brush with butter.
• cut circle into at least 8 triangles (I cut into 16).
• Beginnng with largest end roll forward.
• Place on a cookie sheet lined with parchment paper.
• Brush with melted butter.
• Continue until all of the dough has been rolled.
• Let rise for 2 hours.
• Bake in a preheated 350 degree oven for 10 minutes or until golden brown.
• Immediately brush with melted butter.

FEATHER YEAST ROLLS

Steps:

• Preheat oven to 350°F.
• Activate dry yeast in the tablespoon of warm water.
• Scald milk and let it cool.
• Beat eggs.
• Mix all ingredients except flour together
• Stir in flour.
• Cover and refridgerate from 3 to 24 hours.
• Form into rolls (crescent rolls, or folded rolls) cover with towel and let rise for 2 hours.
• Brust tops with the other half cup of melted butter.
• Bake for 10 minutes.

FRIED SHREDDED WHEAT

Steps:

• Soak cereal in milk for 5 minutes on each side. Remove with a slotted spoon; drain slightly. Fry in a large skillet until brown on both sides, pressing down while frying. Serve with syrup.

FEATHER BED ROLLS

Steps:

• Preheat oven to 375 degrees.
• Grease a couple of 12-count muffin tins.
• Combine yeast and water in a large mixing bowl and let it sit a few minutes to dissolve.
• Add sugar, salt and egg.
• Add flour gradually and beat well.
• Add butter.
• Fill greased muffin tins half full.
• Let rise in a warm place uncovered until level with the top of the pans (although I admit to having loosely covered mine sometimes).
• Bake for 20 minutes.
• The last time I made these I think I got 18 roll/muffins.
• Your yield will, of course, vary depending on how much batter you put in each section of the muffin pan.