Classic Bran Dinner Rolls
1 cup 100% bran
1 cup milk
1/2 cup water
1/2 cup margarine
4 cups all-purpose flour (4 to 4 1/2 cups)
2 packages Fleischmann’s® Rapid Rise Yeast
1/3 cup sugar
3/4 teaspoon salt
3 eggs
Poppy, caraway, or sesame seeds — optional
Heat bran, milk, water and margarine until very warm (125ş to 130şF); let
stand 5 minutes.
Meanwhile, in large bowl, combine 2 cups flour, undissolved yeast, sugar
and salt. Stir warm bran mixture into dry ingredients. Mix in 2 eggs and
enough remaining flour to make soft dough. Grease top of dough. Cover
tightly with plastic wrap; refrigerate 2 to 24 hours.
Punch dough down. On lightly floured surface, divide dough in half. Shape
as desired (see notes).
Place rolls, about 2 inches apart, on greased baking sheets. Cover; let
rise in warm, draft-free place until doubled in size, about 20 to 30
minutes.
Beat remaining egg with 1 tablespoon water; brush on rolls. If desired,
sprinkle with seed. Bake at 375şF for 15 minutes or until golden brown.
Remove from sheets; cool on wire racks.
Makes 1 to 2 dozen rolls.
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Roll Shapes:
Crescents: Roll each half to 14-inch circle. Cut each into 12 pie-shaped
wedges. Roll up tightly from wide end. Curve ends slightly to form
crescent.
Knots: Divide each half into 12 equal pieces; roll each to 9-inch rope.
Tie once loosely.
Coils: Divide each half into 12 equal pieces; roll each to 9-inch rope.
Coil each rope and tuck end under coil.
Twists: Divide each half into 12 equal pieces. Roll each into 12-inch
rope. Fold each rope in half and twist together. Pinch ends to seal.
To Make Sandwich Rolls: Divide each half into 6 equal pieces. Roll each
piece to 5- × 5-inch ovals. Roll up tightly as for jelly roll. Pinch seam
and ends to seal. Place on greased baking sheets, about 2 inches apart.
After rising and brushing with egg wash, make 3 diagonal slashes with
sharp knife on each roll. If desired, sprinkle with seed. Bake as
directed.
Yield:
“24 rolls”
Baking Time:
“0:15″
Per serving: 144 Calories (kcal); 5g Total Fat; (31% calories from fat); 4g Protein; 21g Carbohydrate; 25mg Cholesterol; 143mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
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