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Wednesday, February 23, 2011


Delicious hot out of the oven with softened butter
A different way to eat your Wheaties®!  I found a recipe I have been trying to locate for nearly 5 was folded - upside down - underneath another recipe.  I pulled the recipe out that it was under...and viola...there was the long lost Wheaties® Dinner Rolls recipe...woo hoo!

I first had the opportunity to try these at a holiday dinner at the hospital where I worked for many years.  We used to get together and have a big Thanksgiving meal the week before the was a great way to share recipes and try different things to possibly add to your own home cooked meal. This particular recipe was provided by an Occupational Therapy student back in 1994.  It makes some delicious, and fairly nutritious, rolls!  My family loved them.  I only made a half recipe this week and all of them were gone within 12 hours!

So here it is - yum - enjoy!

Courtesy of John Hines


2 cups warm water
1 package of dry yeast
1 egg
1/3 cup oil
3/4 teaspoon salt
1/2 cup sugar
4 cups Wheaties® cereal
4+ cups of flour


Mix 2 cups warm water with 1 package of yeast in the bowl of a stand mixer with dough hook attached.  Allow to activate about 5 minutes.

Mix together all of the remaining ingredients and add to the water with yeast.  Combine until a sticky dough starts to form, adding more flour until it comes away from the side of the bowl when nudged.  Scrape down and under the insides of the bowl.  Cover bowl with plastic wrap and let rise for 2 hours in a warm spot. 

Sprinkle flour over the top of the risen dough and punch down.  The dough is still very sticky.  Carefully remove dough from bowl by pulling away from side of bowl, bit by bit.  Place on floured surface and knead until dough is fairly smooth.  Shape into round and divide into 24 pieces.
Oops, a little blurry there.  This is a sticky dough,
so I used my bench scraper to section the dough
 into 12 pieces for a half recipe
Roll dough pieces into individual balls, place on baking sheet, and let rise for an additional 2 hours.  Yield:  24 rolls

Bake at 375 degrees F for about 15 minutes, until brown.

I made these to go with our Sesame Catfish dinner, but considering it wasn't a big old holiday dinner with my entire family... and I sure didn't need 24 rolls in the house, I decided to halve the recipe.  It worked well.  I used the following measurements for my half recipe:

1 cup warm water
1 package of dry yeast
1 egg
Scant 1/4 cup oil
3/8 teaspoon salt
1/4 cup sugar
2 cups Wheaties® cereal
2+ cups of flour (about 2 1/2 cups total - not including bench flour)

My hubby and the teen both give these big thumbs up...I served them with our Sesame Catfish dinner.  Pretty easy too!

Only have photos of the end of the process...I had to mix this up in about 10 minutes because it was a gorgeous February day...78 degrees and sunny...we were headed to the beach and I wanted these to do the 2 hour rise while we were gone for our walk.  No time for snapshots of the process!  The dough was perfectly doubled when we got back from the beach, two hours later :-)

Rolled and ready for 2nd rising - these are rustic rolls - not easily rolled into perfect
little balls - but don't worry - they look great when all is said and done!
After 2nd rising - ready to bake!

Bon Appetit, Y'all!!!StumbleUpon

1 comment:

  1. Just the fact that you have been searching for 5 years for this recipe says a lot! This is a unique recipe and I have bookmarked. Great pictures-yum!


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