Shredded Wheat Feather Rolls Recipes

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.

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.

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.

KATAIFI (GREEK SHREDDED WHEAT PASTRY)

Steps:

• Oven at 350ºF.
• Butter a 9x13" baking pan lined with foil to make removing the pastry easier.
• Combine sugar, water & lemon juice in a
• pot. (NOTE - you could also throw a cinnamon stick into the syrup mixture).
• Bring to a boil & simmer, uncovered for 15 minutes, then cool to room temperature.
• Spread half of pastry (or shredded wheat pastry) in bottom of pan.
• Drizzle with half the melted butter.
• Combine the walnuts with the cinnamon &
• nutmeg and sprinkle over the pastry.
• Layer the remaining pastry over the nut
• mixture.
• Drizzle with remaining butter.
• Give it a light 'press' at this stage to meld all the layers.
• Bake for 45 minutes.
• Remove from oven & pour syrup over hot pastry.
• When cool, cut in squares, then in half
• diagonally for triangles. (Allow to sit overnight - you should definitely allow it to sit several hours, unrefrigerated)
• remains crispy.

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.

SHREDDED CEREAL BREAD

Steps:

• In a large bowl, pour the boiling water over the biscuits Stir in salt, shortening and molasses. Cool to lukewarm.
• In a small bowl, dissolve yeast in warm water. Add this to the lukewarm biscuit mixture. Stir in the flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Brush tops of loaves with 1 tablespoon vegetable oil. Cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped.

SHREDDED WHEAT BREAD MACHINE LOAF...

Steps:

• Follow steps according to your bread machine.
• set on light crust setting.
• The original recipe calls for all whole wheat flour.
• and no all purpose flour.
• I have also used Robin Hood Multi grain flour-- I always put in 1 tbsp.
• glueten flour in all my recipes whether it is a plain white or whole wheat breads--.

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.