ALL BRAN YEAST ROLLS

 

 

MIX THE FOLLOWING IN LARGE BOWL AND LET SIT 5 MINUTES:

 

1 CUP GRANULATED SUGAR                         2 TSP SALT

1 CUP OIL                                                            1 CUP BOILING WATER

1 CUP ALL BRAN CEREAL (USE ORIGINAL)

 

DISSOLVE 2 ENVELOPES OF YEAST IN 1 CUP OF VERY WARM WATER TO WHICH 1 TSP SUGAR HAS BEEN ADDED.

 

ADD DISSOLVED YEAST TO COOLED BRAN MIXTURE AND BEAT WELL WITH MIXER.  ADD 2 EGGS AND BEAT WELL.  STIR IN 6 CUPS OF FLOUR, ADDING MORE IF NEEDED.

 

TURN ONTO A LIGHTLY FLOURED BOARD AND KNEAD FOR 5 MINUTES OR PUT INTO KITCHENAID AND LET IT KNEAD IT FOR YOU!  PUT INTO A LARGE GREASED BOWL.  TURN OVER SO GREASED DOUGH IS ON TOP AND COVER AND LET RISE UNTIL DOUBLED (ABOUT 2 HOURS).  PUNCH DOWN AND LET RISE AGAIN UNTIL ALMOST DOUBLED.  TURN OUT ONTO FLOURED BOARD.  LET DOUGH REST 5 MINUTES.  DIVIDE DOUGH IN HALF AND ROLL OUT AS DESIRED, SEE BELOW OPTIONS.  LET RISE IN PANS UNTIL ALMOST DOUBLED AND BAKE.

 

FOR SWEET ROLLS:

ROLL DOUGH INTO RECTANGLE.  SPREAD WITH BUTTER, BROWN SUGAR AND CINNAMON.  ROLL UP FROM LONG SIDE, SLICE AND PLACE IN GREASED JELLY ROLL PANS ALLOWING SPACE TO RISE TO ALMOST DOUBLE.  BAKE AT 400 FOR 15-18 MINUTES.  MAKES APPROX 32 ROLLS.

 

CRESCENT ROLLS:

ROLL DOUGH IN A 12” CIRCLE.  SPREAD WITH BUTTER ONLY.  CUT INTO 16 PIE SHAPED PIECES.  ROLL UP EACH SLICE STARTING WITH WIDE END – TIP SHOULD BE ON THE BOTTOM WHEN DONE.  PLACE ON GREASED COOKIE SHEETS AND FORM INTO CRESCENTS, ALLOWING SPACE TO RISE.  BAKE AT 400 FOR 12 MINUTES.  MAKES 32 ROLLS.