Printable | Taste of Home

Cloverleaf Bran Rolls

1 cup All-Bran
1 cup boiling water
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup shortening
3/4 cup sugar
1 teaspoon salt
2 eggs, beaten
6 cups all-purpose flour

In a small bowl, combine bran and boiling water; set aside. In a
another bowl, dissolve yeast in warm water. In a large mixing bowl,
cream shortening, sugar and salt. Add eggs and yeast mixture; mix

Printed from tasteofhome.com Oct 13, 2008

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Cloverleaf Bran Rolls cont.

well. Add bran mixture and 2 cups flour; beat well. Gradually add
enough remaining flour to form a soft dough. Turn onto a lightly
floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let
rise until doubled, about 1 hour. Punch dough down. Turn onto a
lightly floured surface. Divide into six portions; divide each into
12 pieces. Shape each into a ball; place three balls in each greased
muffin cup. Cover and let rise until doubled, about 1 hour. Bake
at 350° for 15-18 minutes or until lightly browned. Remove from
pans to wire racks.

Yield: 2 dozen.