“These tender, delicious rolls are great for a gathering,” notes Marvel Herriman of Hayesville, North Carolina. They’re especially good served warm with butter!
Prep: 40mins + rising
Bake: 15mins
Yield: 2 dozen
INGREDIENTS
1 cup All-Bran
1 cup boiling water
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup shortening
3/4 cup sugar
1 teaspoon salt
2 eggs, beaten
6 cups all-purpose flour
PROCEDURE
In a small bowl, combine bran and boiling water; set aside. In another bowl, dissolve yeast in warm water. In a large mixing 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 the 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.
Recipe from Taste Of Home Magazine October-November 2006
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