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Bran Rolls
| Recipe Submitted by: |
Mike Bersell |
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| Categories: |
Breads>Beans and Grains |
| Yield: |
8 dozen |
| Ingredients |
Amount |
Method |
Butter
Sugar
Salt
All-Bran
Water, boiling |
1 lb.
12 oz.
1 Tbl.
4 oz.
1 pt. |
Combine all ingredients in mixer. Mix until
butter is melted and fully incorporated.
Scrape bowl. Let stand for 30 minutes. |
Dry yeast
Water, lukewarm
Eggs, beaten |
1 oz.
1 pt.
4 each |
Soften yeast in water.
Add yeast and eggs to bran mixture.
Mix on medium speed for 3 minutes.
Scrape
bowl. |
| Flour |
3 lbs. |
Add flour. Mix until soft dough is formed.
Remove to lightly greased bowl. Cover
and
chill in cooler.
Once chilled, remove and form into
balls.
Place in greased muffin tins. Proof and bake
at 400° for about 15 to 18 minutes. |
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| Chef's Tips: |
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| Raisins may be added, if desired |
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