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Cook'n with Betty Crocker 
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No-Knead Bran Rolls |
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Serves: 24 Print this Recipe3 1/2 to 3 3/4 cups all-purpose flour 1/2 cup flake whole bran cereal 1/4 cup packed brown sugar 1 teaspoon salt 1 package regular or quick active dry yeast 1 cup very warm water (120 to 130 degrees) 3 tablespoons shortening 1 egg Mix 1 3/4 cups of the flour, the cereal, brown sugar, salt and yeast in large bowl. Add warm water, shortening and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. Place dough in greased bowl; turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.) Grease 2 round pans, 9x1 1/2 inches. Punch down dough; divide into 24 equal pieces. Shape each piece into a ball (dough will be slightly sticky) with greased hands. Place 12 balls in each pan. Cover and let rise in warm place about 45 minutes or until double. Heat oven to 375°. Bake 20 to 25 minutes or until golden brown. 1 roll: Calories 90 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 10mg; Sodium 100mg; Carbohydrate 17g (Dietary Fiber 1g); Protein 2g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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