Shredded Wheat Feather Rolls – a delicious recipe with milk, butter, sugar, salt, yeast, warm water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine milk, butter, sugar, and salt in saucepan;heat until butter melts. Cool to 105u00b0F to 115u00b0F.
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
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 375u00b0F for 118 to 20 minutes.
766
kcal
Calories
30
g
Fat
102
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2/3 cup milk, 1/2 cup butter, 2 tablespoons sugar, 1 1/4 teaspoons salt, and more.
Yes, Shredded Wheat Feather Rolls falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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