Classic Bran Dinner Rolls

Generous size and light texture... the perfect roll!

Classic Bran Dinner Rolls

difficulty

Intermediate

Yield

24 rolls

Prep Time

0:10

Chill Times

2 hours

Rise Time

30 minutes

difficulty

Intermediate

Yield

24 rolls

Prep Time

0:10

Chill Times

2 hours

Rise Time

30 minutes

ingredients

  • 4-1 / 2 cups all-purpose flour
  • 1 / 3 cup sugar
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 3 / 4 teaspoons salt
  • 1 cup milk
  • 1 / 2 cup water
  • 1 / 2 cup butter or margarine
  • 1 cup all-bran cereal
  • 3 large eggs
  • 1 tablespoon water
  • Caraway Poppy or Sesame Seeds

DIRECTIONS

  1. Combine 1-1 / 2 cups flour, sugar, undissolved yeast, and salt in large mixing bowl. Heat milk, water, and butter until almost boiling. Pour over bran; let stand 5 minutes. Allow mixture to cool until very warm (120° to 130°F). Add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
  2. Divide dough in half on lightly floured surface. Shape as desired.* Place rolls, about 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Beat remaining egg with 1 tablespoon water; brush on rolls. Sprinkle with seed, if desired.
  3. Bake at 375°F for 15 minutes or until done. Remove from sheets; cool on wire racks. Shaping the dough:
  4. Crescents: Roll each half to 14-inch circle. Cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Curve ends slightly to form crescents. Knots: Divide each half into 12 equal pieces; roll each to 9-inch rope. Tie once loosely. Coils: Divide each half into 12 equal pieces; roll each to 9-inch rope. Coil each rope and tuck end under the coil.
  5. Twists: Divide each half into 12 equal pieces; roll each into 12-inch rope. Fold each rope in half and twist together. Pinch ends to seal.
  6. Sandwich Rolls: Divide each half into 6 equal pieces. Roll each piece to 5 x 5-inch ovals. Roll up tightly as for jelly roll. Pinch seam and ends to seal. Place on greased baking sheets, about 2 inches apart. After rising and brushing with egg wash, make 3 diagonal slashes with sharp knife on each roll. Bake as directed.
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Classic Bran Dinner Rolls

  • Difficulty: Intermediate
  • Yield: 24 rolls
  • Prep Time: 0:10
  • Chill Time: 2 hours
  • Rise Time: 30 minutes

Ingredients

  • 4-1 / 2 cups all-purpose flour
  • 1 / 3 cup sugar
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 3 / 4 teaspoons salt
  • 1 cup milk
  • 1 / 2 cup water
  • 1 / 2 cup butter or margarine
  • 1 cup all-bran cereal
  • 3 large eggs
  • 1 tablespoon water
  • Caraway Poppy or Sesame Seeds

Directions

  • Combine 1-1 / 2 cups flour, sugar, undissolved yeast, and salt in large mixing bowl. Heat milk, water, and butter until almost boiling. Pour over bran; let stand 5 minutes. Allow mixture to cool until very warm (120° to 130°F). Add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
  • Divide dough in half on lightly floured surface. Shape as desired.* Place rolls, about 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Beat remaining egg with 1 tablespoon water; brush on rolls. Sprinkle with seed, if desired.
  • Bake at 375°F for 15 minutes or until done. Remove from sheets; cool on wire racks. Shaping the dough:
  • Crescents: Roll each half to 14-inch circle. Cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Curve ends slightly to form crescents. Knots: Divide each half into 12 equal pieces; roll each to 9-inch rope. Tie once loosely. Coils: Divide each half into 12 equal pieces; roll each to 9-inch rope. Coil each rope and tuck end under the coil.
  • Twists: Divide each half into 12 equal pieces; roll each into 12-inch rope. Fold each rope in half and twist together. Pinch ends to seal.
  • Sandwich Rolls: Divide each half into 6 equal pieces. Roll each piece to 5 x 5-inch ovals. Roll up tightly as for jelly roll. Pinch seam and ends to seal. Place on greased baking sheets, about 2 inches apart. After rising and brushing with egg wash, make 3 diagonal slashes with sharp knife on each roll. Bake as directed.