- 1 cup fisher's cracked wheat unsifted
- 6-7 cups all purpose flour (for added nutrition, you may substitute part whole wheat)
- 1 cup cold water
- 2 cups milk scalded
- 2 1/2 tsp. salt
- 1/4 cup shortening
- 1/2 cup sugar (scant )
- 1 pkg. yeast dry or compressed
- 1 egg beaten
- Soak Fisher's cracked wheat in 1 cup cold water over-night.
- Pour scalded milk into bowl; add salt, shortening and sugar.
- Cool to lukewarm, add yeast and beaten egg and stir smooth.
- Add soaked cracked wheat and half the flour.
- Stir smooth and beat well; add remaining flour as needed to make a stiff dough.
- Place on floured board and knead until smooth and elastic.
- Place in a greased bowl and let rise until double in size - about 1 hour.
- Punch down and let rise until double in bulk - about 40 minutes. Roll onto lightly floured board and shape into rolls.
- Let rise until light. Bake at 400° for 20 minutes.
Makes about 3 dozen rolls. Credit: Peggy McManus, Street Division