I grew up on a ranch with 20 brothers and sisters, so I learned to cook at an early age. After college, I went to work on a farm. My employer's wife shared this recipe with me.
24 ServingsPrep: 25 min. + rising Bake: 15 min.
- 1 cup All-Bran
- 2 cups water, divided
- 2 tablespoons active dry yeast
- 8 tablespoons sugar, divided
- 2 eggs
- 3/4 cup vegetable oil
- 2 teaspoons salt
- 5-1/2 to 6 cups all-purpose flour
- Place bran in a bowl. Heat 1 cup water to 120°-130°; pour
- over cereal to soften. Set aside. Place yeast in a bowl. Heat
- remaining water to 110°-115°; pour over yeast to dissolve.
- Add 2 tablespoon sugar; let stand for 5 minutes. Add the eggs, oil,
- salt, bran mixture and remaining sugar; mix well. Stir in enough
- flour to form a soft dough.
- Turn onto a 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 in a warm place until doubled, about 1-1/2 hours.
- Punch dough down. Turn onto a lightly floured surface; divide into 24
- pieces. Shape each into a ball. Place 2 in. apart on greased baking
- sheets. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° for 15-20 minutes or until golden brown. Remove from