DILLY BRAN REFRIGERATOR ROLLS
Source of Recipe
Oct/Nov 2005 Country Magazine
List of Ingredients
1 1/2 cups boiling water
1 cup All-Bran
2 packages (1/4 ounce each)active dry yeast
1/4 cup warm water (110 to 115 degrees)
1/2 cup butter, melted
1/2 cup sugar (will try Splenda)
1 1/2 teasoons salt
1 teaspoon dill seed (could leave out)
2 eggs
5 1/2 to 6 cups all purpose flour
In a small bowl, combine boiling water and bran; set aside. In a large bowl dissolve yeast in warm water. Stir in the butter, sugar, salt, dill, eggs, 2 cups flour, and bran mixture; beat until smooth. Stir in enough of the remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 5-6 minutres. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 8 hours or overnight.
Punch dough down. Turn into a lightly floured surface; divide into thirds. Shape each portion into 12 balls and place in three greased 9 inch round baking pans. Cover and let rise until doubled, about 1 1/2 hours.
Bake 375 degrees for 18 to 20 minutes untl lightly browned. Remove from pans to wire racks. Yield: 3 dozen.
They also freeze well. I mixed these up in my Kitchen Aid mixer. Recipe
|
|
member logon
