Whole Wheat Bran Rolls
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs), stirred|
|Reconstituted nonfat dry milk||1 Cup (16 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Whole bran||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
In large mixer bowl combine yeast and whole wheat flour.
Heat milk, shortening, sugar, and salt just till warm, stirring occasionally.
Add to mixture in bowl; add egg.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in bran and enough all-purpose flour for a soft dough.
Place in greased bowl, turning once.
Cover; let rise till double.
Punch down; turn out on floured surface.
Let rest 10 minutes.
Shape into 24 balls; place in greased muffin pans.
Let rise till double.
Bake at 400° for 10 to 12 minutes.