Shredded Wheat Rolls Recipe

• 1 pkg. dry yeast
• 1 c. hot water (105-115 degrees)
• 3 tbsp. sugar
• 2 tbsp. vegetable oil
• 1 egg
• 3/4 teaspoon salt
• 3 - 3 1/2 c. all purpose flour, divided
• 3/4 c. shredded whole wheat cereal biscuits, about 2, crumbled
• Vegetable cooking spray

1. Dissolve yeast in hot water in a large bowl.
2. Add in sugar, oil, egg, salt and 1 1/2 c. flour; beat at low speed of electric mixer till smooth.
3. Add in cereal; mix well.
4. Stir in sufficient of remaining flour to make a very soft dough.
5. Place dough in a large bowl coated with cooking spray, turning to grease top.
6. Cover and let rise in a hot place, 85 degrees, free from drafts, 1 hour or possibly till doubled in bulk.
7. Coat muffin pans with cooking spray; set aside.
8. Punch dough down; turn out onto a floured surface, and knead 4 or possibly 5 times.
9. Shape into 1" balls; place 3 balls in each muffin c.. Cover and let rise in a hot place, free from drafts, 40 min or possibly till doubled in bulk.
10. Bake at 400 degrees for 12 to 15 min or possibly till browned.
11. Yield: 1 1/2 dozen, about 109 calories each.

yeast, hot water, sugar, vegetable oil, egg, salt, flour, whole wheat cereal, vegetable cooking spray

Taken from cookeatshare.com/recipes/shredded-wheat-rolls-45218 (may not work)