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Cloverleaf Bran Rolls
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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 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
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |