Easy No Knead Bran Refrigerator Rolls
From rosemaryblue 15 years agoIngredients
- 1 cup Crisco (may use 2 sticks unsalted butter) shopping list
- 1 cup boiling water shopping list
- 1/2 cup sugar shopping list
- 1 cup Kellogg's All Bran shopping list
- 2 teaspoons salt shopping list
- 2 eggs, well-beaten shopping list
- 2 packages dry yeast shopping list
- 1 cup lukewarm water shopping list
- 6-7 cups unbleached white flour (never use over 7 cups, usually just 6 cups is sufficient, because dough will be soft) shopping list
How to make it
- In large bowl, pour boiling water over Crisco or butter
- Add sugar, Bran, salt
- Mix to combine
- Let stand until lukewarm
- Stir yeast into cup of lukewarm water, set aside, let dissolve
- Beat eggs, add to *lukewarm* bran mixture, combine
- Stir in dissolved yeast
- Add 6 cups flour gradually, beating as you add
- Mix thoroughly with wooden spoon (can use dough hook on mixer)
- May have to add a little more flour (dough needs to drop from spoon in lumps)
- Dough will be fairly *soft *
- Cover dough tightly
- Place in refrigerator for several hours
- Pinch off bits of dough and from balls, (2 or 3), to fill well-greased
- muffin tins about half full
- Let rise until double in size
- Bake at 375 degrees for about 15-20 minutes or until browned
- Dough will keep in refrigerator for 2 days
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