- 1-3/4 cups boiling water
- 1 cup all-bran cereal
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water
- 1/2 cup shortening
- 1/2 cup sugar
- 1-1/2 teaspoons salt
- 2 eggs
- 5-1/2 to 6 cups all-purpose flour
- In a small bowl, combine boiling water and bran; set aside to cool. In another bowl, dissolve yeast in warm water; set aside. In a bowl, cream shortening, sugar and salt; add eggs. Add yeast mixture and mix well. Add brand mixture and 2 cups flour, mixing well after each addition. 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 refrigerate overnight. Punch dough down; form into rolls. Place on greased baking sheets or in greased muffin cups. Cover and let rise until doubled, 1 to 1-1/2 hours. Bake at 375° for 15 minutes or until light brown. Remove from pan and cool on wire racks. Yield: 3-1/2 dozen.
Originally published as Bran Refrigerator Rolls in Country Woman Christmas Annual 1997, p15
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