Bran Refrigerator Rolls
|Boiling water||250 Milliliter (1 Cup)|
|Whole bran cereal||250 Milliliter (1 Cup)|
|Water||125 Milliliter (1/2 Cup)|
|Butter/Margarine||200 Milliliter (3/4 Cup)|
|All purpose flour||750 Milliliter (3 Cups)|
|Active dry yeast||1⁄2 Ounce (2 Packages, 1/4 Ounce Or 7 Gram Each)|
|Sugar||150 Milliliter (2/3 Cup)|
|Instant nonfat dry milk||75 Milliliter (1/3 Cup)|
|All purpose flour||625 Milliliter (2 1/2 Cups)|
Pour boiling water over bran; set aside.
Heat 1 cup (250 ml) water and butter to 120°F (48°C).
In large mixer bowl, combine 3 cups (750 ml) flour, yeast, sugar, dry milk, salt, eggs, warmed mixture, and bran mixture.
Mix with doughmaker at recommended speed for 3 minutes. (It may be necessary to scrape sides of bowl with rubber spatula and rotate bowl slightly by hand.) Add 2 cups (500 ml) flour and continue kneading for 3 minutes.
If dough is sticky, add enough of remaining 1/2 cup (125 ml) flour to form a moderately stiff dough.
Put dough into greased bowl, turning once to grease top.
Cover with plastic wrap and refrigerate until chilled; dough will keep in refrigerator for 2 or 3 days.
Pinch off dough, shape into balls (1 1/2-inch or 3.8 cm), and put into 3 greased 8-inch (20 cm) round pans.
Bake in preheated 375°F (190°C) oven for 20 to 25 minutes.