Shredded Wheat Feather Rolls

• 2/3 cup milk
• 1/2 cup butter
• 2 tablespoons sugar
• 1 1/4 teaspoons salt
• 2 (1/4 ounce) packages dry yeast
• 1/2 cup warm water (105F to 115F)
• 2 eggs, beaten
• 4 cups all-purpose flour
• 4 shredded wheat biscuits, crumbled (about 1 1/2 cups)

1. Combine milk, butter, sugar, and salt in saucepan;heat until butter melts. Cool to 105u0b0F to 115u0b0F.
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 375u0b0F for 118 to 20 minutes.

milk, butter, sugar, salt, yeast, warm water, eggs, allpurpose, shredded wheat biscuits

Taken from www.food.com/recipe/shredded-wheat-feather-rolls-178594 (may not work)