Bran Cereal Rolls
This is another great recipe from my grandmother's collection. These rolls are soft, yeasty and slightly sweet and I like to eat them fresh from the oven, slathered in butter.
Pour 1 cup of water in a small sauce pan and add vegetable shortening. Warm over medium heat until shortening melts, do not boil.
In a large mixing bowl combine water/shortening mix, sugar, All Bran and salt. Set aside to cool.
Mix 3 packages of yeast to 1 cup of lukewarm water. Let the yeast absorb the water for a moment and then stir it into the water. After about 10 minutes the yeast/water should be nice and frothy.
Stir 2 eggs into the yeast/water.
Once the bran and shortening mix is cool to the touch, add the eggs and yeast. Stir until well combined.
Add 6 cups of flour.
Turn the dough out onto a well floured surface. If it is too sticky, you can add a little more flour.
Knead the dough well and then transfer to a greased bowl.
Cover the bowl and leave to rise until double in size, about 2 hours.
While the dough is still in the bowl, punch it down with your fist and then turn it out onto a well-floured breadboard. Knead it very lightly and then roll it out to about 1/4 inch thickness.
With a biscuit cutter, cut disks out of the dough. When you get down to the remnants of the dough, you can ball them up and roll them out again for more disks.
Bake rolls in a pre-heated 375 degree F oven for 10 to 15 minutes.
You can freeze unbaked rolls. Place on a baking sheet and cover lightly with plastic wrap. Place them in the refrigerator over night to thaw. Once thawed they will need to rise for about an hour before baking.
Time to prepare: 45 minutes.