Bran Refrigerator Rolls Recipe
Ingredients
| Boiling water | 1 Cup (16 tbs) | |
| Cereal | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 3/4 Cup (16 tbs) | |
| All purpose flour | 3 Cup (16 tbs) | |
| Active dry yeast | 2 | |
| Sugar | 2/3 Cup (16 tbs) | |
| Dry milk | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Eggs | 2 | |
| All purpose flour | 2 1/2 Cup (16 tbs) |
Directions
Pour boiling water over bran; set aside.
Heat 1 cup (250 ml) water and butter to 120°F (48°C).
Assemble Doughmaker.
In large mixer bowl, combine 3 cups (750 ml) flour, yeast, sugar, dry milk, salt, eggs, warmed mixture, and bran mixture.
Mix with doughmaker at recommended speed for 3 minutes. (It may be necessary to scrape sides of bowl with rubber spatula and rotate bowl slightly by hand.) Add 2 cups (500 ml) flour and continue kneading for 3 minutes.
If dough is sticky, add enough of remaining 1/2 cup (125 ml) flour to form a moderately stiff dough.
Put dough into greased bowl, turning once to grease top.
Cover with plastic wrap and refrigerate until chilled; dough will keep in refrigerator for 2 or 3 days.
Pinch off dough, shape into balls (1 1/2-inch or 3.8 cm), and put into 3 greased 8-inch (20 cm) round pans.
Bake in preheated 375°F (190°C) oven for 20 to 25 minutes.
Heat 1 cup (250 ml) water and butter to 120°F (48°C).
Assemble Doughmaker.
In large mixer bowl, combine 3 cups (750 ml) flour, yeast, sugar, dry milk, salt, eggs, warmed mixture, and bran mixture.
Mix with doughmaker at recommended speed for 3 minutes. (It may be necessary to scrape sides of bowl with rubber spatula and rotate bowl slightly by hand.) Add 2 cups (500 ml) flour and continue kneading for 3 minutes.
If dough is sticky, add enough of remaining 1/2 cup (125 ml) flour to form a moderately stiff dough.
Put dough into greased bowl, turning once to grease top.
Cover with plastic wrap and refrigerate until chilled; dough will keep in refrigerator for 2 or 3 days.
Pinch off dough, shape into balls (1 1/2-inch or 3.8 cm), and put into 3 greased 8-inch (20 cm) round pans.
Bake in preheated 375°F (190°C) oven for 20 to 25 minutes.
Chef
