Shredded Wheat Rolls

These robust rolls make a perfect accompaniment to salads. We particularly enjoy these rolls with Chef's Salad. And, they're scrumptious without any accompaniment at all. It must be mentioned that I am indebted, once again, to my husband's Aunt Sally, of "Aunt Sally's Brownies", for this wondrous recipe.

Ingredients

2	tbsp	YeastOr two small packages
1	cup	WaterTepid
2		Shredded Wheat BiscuitsLarge size
1	cup	WaterVery hot
2	tbsp	Unsalted ButterA little softened
½	cup	Honey
2		Egg/s
2	tsp	Salt
4	cups	Flour, All Purpose, UnbleachedMay need 6 as explained below

Directions

1	Add the yeast to the cup of tepid water. Leave the yeast to soften in the water.
2	Place the Shredded Wheat biscuits in a large mixing bowl and then pour the hot water over them. Immediately add the butter to let it melt. Let the biscuits remain in the liquid until they're limp with the moisture. Add the honey and mix. Then add the eggs and mix them in until well-incorporated. Add the salt and the yeast mixture. Then add 3 cups of the flour and mix well. Continue adding flour until the mixture becomes a soft dough. You may find that you need the full 6 cups, or even just a bit more.
3	Cover the bowl and let the dough rise until doubled in bulk. This may take an hour to an hour and a half, depending on the warmth and humidity of the room.
4	Prepare tin(s) for baking. This recipe works well with a 9X13" baking pan or three 8" round pans. Grease the interiors of the pan(s).
5	When the dough is risen, flour your hands some and grab pieces of dough that roughly fit into the palm of your hand, perhaps just a bit smaller than a baseball. Place these side-by-side in the pan(s). Preheat the oven to 400 degrees. Let the rolls rise until almost doubled in bulk, perhaps 45 minutes or so.
6	Place the risen rolls in the oven and then turn the oven down to as close to 365 degrees as you can guess and bake the rolls for 17 minutes in the smaller pans, and a little longer in the larger 9X13", perhaps 22 minutes or just until you notice the tops of the rolls browning some.
7	These rolls are good-sized and they seem to have good texture just that way. However you can certainly make smaller rolls. If you decide to make these smaller, bake just a little less, perhaps two minutes less.