(For yest rolls containing shredded bran, these are amazingly light and tender)
2 pkgs yeast - active dry or compressed
1 cup warm (not hot) water 2/3 cup sugar
1 cup boiling water 1 cup shredded bran
1 cup shortening 1 1/2 tsp salt
1 cup shortening 2 eggs
6 cups flour
Sprinkle yeast into warm water and stir until dissolved. Pour boiling water over shortening in a mixing bowl; stir in sugar, shredded bran, and salt, and let stand until lukewarm. Beat eggs well and mix into shredded bran mixture; Add yeast mixture and mix well. Sift flour, measure and mix in 1 cup at a time. Cover and let rise in a warm place until almost doubled, about 2 1/2 hours. Punch down and drop dough by the spoonful into greased muffin pans, filling half full. Let rise until almost doubled, about 1 hour. Bake in a moderately hot oven (375*) for 15 minutes. Makes 48 rolls.
(You can make up the dough for these rolls a day ahead, spoon it into muffin pans, oil the tops, then refrigerate. Allow 2 hours for rising before baking.)
2 pkgs yeast - active dry or compressed
1 cup warm (not hot) water 2/3 cup sugar
1 cup boiling water 1 cup shredded bran
1 cup shortening 1 1/2 tsp salt
1 cup shortening 2 eggs
6 cups flour
Sprinkle yeast into warm water and stir until dissolved. Pour boiling water over shortening in a mixing bowl; stir in sugar, shredded bran, and salt, and let stand until lukewarm. Beat eggs well and mix into shredded bran mixture; Add yeast mixture and mix well. Sift flour, measure and mix in 1 cup at a time. Cover and let rise in a warm place until almost doubled, about 2 1/2 hours. Punch down and drop dough by the spoonful into greased muffin pans, filling half full. Let rise until almost doubled, about 1 hour. Bake in a moderately hot oven (375*) for 15 minutes. Makes 48 rolls.
(You can make up the dough for these rolls a day ahead, spoon it into muffin pans, oil the tops, then refrigerate. Allow 2 hours for rising before baking.)
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