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Bran Refrigerator Rolls

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  Active dry yeast 2 Tablespoon (2 Cakes Compressed Yeast)
  Water 1 Cup (16 tbs)
  Shortening 1 Cup (16 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Whole bran 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Boiling water 1 Cup (16 tbs)
  Sifted all purpose flour 6 1⁄2 Cup (104 tbs)
  Beaten eggs 2

Soften active dry yeast in warm water (110°) or compressed yeast in lukewarm water (85°).
Combine shortening, sugar, bran, and salt; add boiling water and stir till shortening melts.
Cool to lukewarm.
Stir in 1 cup flour; add eggs and yeast mixture.
Add half the remaining flour and beat well.
Add remaining flour and mix well.
Place in greased bowl, turning once to grease surface.
Cover; chill in refrigerator till ready to use.
Form 2 or 3 balls of dough to fill greased ' muffin pans half full; or form in rolls, using 1 larger ball of dough for each.
Let rise till double (1 1/2 to 2 hours).
Bake in hot oven (425°) 15 minutes.

Recipe Summary

Cook Time: 
15 Minutes

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