• ³/₄ cup whole bran cereal
• ¹/₃ cup sugar
• 1¹/₂ teaspoons salt
• ¹/₂ cup margarine
• ¹/2  cup boiling water
• ¹/2  cup warm water
• 2  packages active dry yeast
• 1  egg, beaten
• 3¹/₄ to 3³/₄ cups sifted enriched all-purpose flour
• Margarine, melted

1. Combine bran cereal, sugar, salt, and margarine in a bowl. Add boiling water; stir until margarine is melted. Cool to lukewarm.

2. Measure warm water into a warm large bowl. Sprinkle in yeast; stir until dissolved. Mix in lukewarm cereal mixture, egg, and enough of the flour to make a stiff dough.

3. Turn dough onto a lightly floured surface; knead 8 to 10 minutes, or until smooth and elastic. Form dough into a ball and place in a greased deep bowl; turn to bring greased surface to top. Cover; let rise in a warm place until double in bulk (about 1 hour).

4. Punch dough down; divide in half. Divide each half into 12 equal pieces. Form each piece into a smooth ball. Place in greased muffin-pan wells, 2¹/₂ x 1¹/₂ inches, or in 2 greased 8-inch round cake pans. Brush rolls with melted margarine. Cover; let rise again until double in bulk (about 30 minutes).

5. Bake at 375 ํF 20 to 25 minutes. Remove from pans and place on wire racks. Serve warm.

[ 2 dozen rolls ]

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.