Bran Pan Biscuits
|Active dry yeast||1 Tablespoon|
|Warm water||1 Cup (16 tbs) (Not Hot â110 To 115Â°)|
|Flour||3 3⁄4 Cup (60 tbs) (Gold Medal)|
|Brown sugar||1⁄4 Cup (4 tbs) (Packed)|
|Salt||1 1⁄2 Teaspoon|
|Bran/Rolled oats||1⁄2 Cup (8 tbs)|
In mixing bowl, dissolve yeast in water.
Measure flour by dipping method or by sifting.
Stir half of flour and remaining ingredients into yeast.
Stir with spoon until smooth.
Add just enough flour until easy to handle.
Mix with hand.
Place dough in greased bowl, turning once to bring greased side up.
Cover with cloth; let rise in warm place (85°) until double, about 1 1/2 hr.
Shape dough into balls 1/3 of size desired.
Place close together in a greased round pan.
Flour or grease fingers while shaping as dough is sticky.
Cover and let rise until double, about 45 min.
Heat oven to 375° (quick mod.).
Bake 20 to 25 min.