All Bran Refrigerator Rolls Recipes

REFRIGERATOR ROLLS

Steps:

• Dissolve yeast in 1/2 cup of warm water and set aside for 15 minutes or so.
• In a large bowl, add hot water and shortening. Let set until shortening melts.
• Add sugar and salt.
• Let cool until tepid.
• Add beaten eggs.
• Add two c.
• flour and mix well.
• Add yeast mixture.
• Stir and continue adding flour until a soft dough is formed
• Turn out on floured board and knead until the dough is pliable.
• Generously oil a large bowl and place dough in it.
• Turn dough in bowl until coated w/ oil.
• Cover w/ lid or heavy plate.
• Refrigerate overnight or for several hours.
• When ready to use, punch dough down.
• Turn out on floured board and halve dough.
• You may make several styles of rolls with this.
• Cloverleaf rolls: Cut dough halve into three equal pieces.
• Cut the three pieces into 24 equal pieces.
• You have 72 pieces of dough.
• Grease 2 muffin tins (makes 24 rolls).
• Work dough into floured balls.
• Place three in each muffin tin.
• Brush with melted butter and let raise until doubled.
• Cook at 350F for 20 minutes or until golden brown and crusty.
• Brush w/ melted butter and serve.
• *These rolls may be made ahead, allowed to raise and frozen in muffin tins.
• Thaw for an hour and bake as usual.
• **These rolls may be cooked half way through, removed from oven, allowed to cool and are then frozen. When ready cook frozen for another 10-15 minutes until cooked through and browned.
• Thus ...A homemade version of"brown and serve".
• ***Dough will keep in fridge for two days.
• Keep punching it down.
• ****Dough makes great cinnamon buns or try Swedish tea ring which is filled w/ fruit of choice and cinnamon.

ALL BRAN REFRIGERATOR ROLLS

Steps:

• Proof yeast in water and sugar for 10 minutes. Add the all bran and let set until cereal is soft. Add the rest of the wet ingredients and mix well. Add the dry ingredients until well mixed to form a dough. Cover and refrigerate overnight. Set out for 3-4 hours to let dough come to room temp and then double in size. (If you don't have time to refrigerate, then cover and set out until doubled in size, about an hour.) Roll out and cut into triangles. Roll them up like crescent rolls. Let them double in size again. Bake at 450 for 8-10 minutes.

ALL BRAN ROLLS

Steps:

• Pour boiling water over all bran cereal.
• Stir in shortening, sugar and salt. Continue stirring until shortening is melted. Let stand until cool.
• Dissolve yeast in warm water.
• Add yeast and eggs to bran mixture.
• Stir in flour. Turn onto floured cloth. Knead until smooth.
• Place in greased bowl.
• Cover and let rise until doubled in size.
• Knead down. Make into rolls and place in well greased baking pan. Let rise until double in size.
• Bake at 375 degrees until golden brown.

CLOVERLEAF BRAN ROLLS

Steps:

• In a small bowl, combine bran and boiling water; set aside. In another bowl, dissolve yeast in warm water. , In a large bowl, cream shortening, sugar and salt. Add eggs and yeast mixture; mix well. Add bran mixture and 2 cups flour; beat well. Gradually add enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Divide into six portions; divide each into 12 pieces. Shape each into a ball; place three balls in each greased muffin cup. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 15-18 minutes or until lightly browned. Remove from pans to wire racks.