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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 24 |
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I grew up on a ranch with 20 brothers and sisters, so I learned to cook at an early age. After college, I went to work on a farm. My employer's wife shared this recipe with me. Ingredients:
1 cup all-bran |
2 cups water, divided |
2 tablespoons active dry yeast |
8 tablespoons sugar, divided |
2 eggs |
3/4 cup vegetable oil |
2 teaspoons salt |
5-1/2 to 6 cups king arthur unbleached all-purpose flour |
Directions:
1. Place bran in a bowl. Heat 1 cup water to 120°-130°; pour over cereal to soften. Set aside. Place yeast in a bowl. Heat remaining water to 110°-115°; pour over yeast to dissolve. Add 2 tablespoon sugar; let stand for 5 minutes. Add the eggs, oil, salt, bran mixture and remaining sugar; mix well. Stir in enough flour to form a soft dough.
2. Turn onto a 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 in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.
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