Graham Rolls

Name: Graham Rolls
Ingredients: 1/2 cup shortening; 1/2 cup sugar; 1 tablespoon salt; 1 cup boiling water; 2 packages (1/4 ounce each) active dry yeast; 1 cup warm water (110° to 115°); 1 egg; 3 cups graham cracker crumbs, divided; 2 cups whole wheat flour; 3 cups all-purpose flour; 1/3 cup butter, melted

11 ingredients

4 steps

Ingredients

1/2 cup shortening
1/2 cup sugar
1 tablespoon salt
1 cup boiling water
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 egg
3 cups graham cracker crumbs, divided
2 cups whole wheat flour
3 cups all-purpose flour
1/3 cup butter, melted

Directions

1

In a large bowl, combine the shortening, sugar and salt. Stir in boiling water. Cool to 110°-115°. Dissolve yeast in warm water. Add yeast mixture, egg, 1 cup cracker crumbs and whole wheat flour to shortening mixture; mix well. Stir in enough all-purpose flour to form a soft dough.
2

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.
3

Punch dough down. Turn onto a lightly floured surface; divide into 48 pieces. Shape each into a ball. Dip into melted butter, then roll in remaining cracker crumbs. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes.
4

Bake at 350° for 18-20 minutes or until golden brown. Remove from pans to wire racks to cool.