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Shredded Wheat Feather Rolls

2 (1/4-ounce) packages active dry yeast or 5 teaspoons
1/2 cup warm water
1/2 cup milk
1/2 cup butter
2 tablespoons granulated sugar
1 1/2 teaspoons salt
2 large eggs
4 cups all-purpose or bread flour
1 1/2 cups shredded wheat cereal

1. Dissolve yeast in warm water, set aside.
2. Combine warm milk, butter, sugar, and salt in a large mixing bowl; stir until the sugar is dissolved. Add the yeast mixture and eggs to the milk mixture; mix well. Slowly add flour. Stir in shredded wheat cereal; beat at medium speed with an electric mixer for 1 minute, scraping the bowl. Cover and let rise in a warm place for 1 hour, or until doubled in bulk.
3. Punch the dough down and shape into 3/4-inch balls; place 3 balls in each cup of a greased muffin tin. Cover and let rise in a warm place for 45 minutes, or until doubled.
4. Bake at 375*F for 18 to 20 minutes.

Makes 12 rolls.

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