Whole Wheat Bran Rolls Recipe
Summary
Ingredients
| Active dry yeast | 1 | |
| Whole wheat flour | 1 1/2 Cup (16 tbs), stirred | |
| 1 cup reconstituted nonfat dry milk | ||
| Shortening | 1/4 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Egg | 1 | |
| 1/2 cup whole bran | ||
| All purpose flour | 1 1/2 Cup (16 tbs) | |
Directions
In large mixer bowl combine yeast and whole wheat flour.
Heat milk, shortening, sugar, and salt just till warm, stirring occasionally.
Add to mixture in bowl; add egg.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in bran and enough all-purpose flour for a soft dough.
Mix well.
Place in greased bowl, turning once.
Cover; let rise till double.
Punch down; turn out on floured surface.
Let rest 10 minutes.
Shape into 24 balls; place in greased muffin pans.
Let rise till double.
Bake at 400° for 10 to 12 minutes.
Heat milk, shortening, sugar, and salt just till warm, stirring occasionally.
Add to mixture in bowl; add egg.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in bran and enough all-purpose flour for a soft dough.
Mix well.
Place in greased bowl, turning once.
Cover; let rise till double.
Punch down; turn out on floured surface.
Let rest 10 minutes.
Shape into 24 balls; place in greased muffin pans.
Let rise till double.
Bake at 400° for 10 to 12 minutes.
Chef
