Monday, March 29, 2010
Helen's Bran Rolls
It may seem I am promoting certain brands here, but in reality this is the way Helen had this recipe written out. As usual, there are scant directions. I will try to make them up for you. I do like the fact that this recipe can be made up and then used for weeks by keeping it in the refrigerator. Please note that if you do keep this to use for the weeks it calls for that the dough will take on a characteristic sour dough taste as it will turn into a sour dough. There are similar recipe to this one available on the web and in cook books, including ones that use Raisin Bran instead of just the bran flakes.
Helen's Bran Rolls
1 1/2 cups Kellogg's Bran Flakes
1 cup lard*
Dissolve the above in 1 cup boiling water and let cool
2 yeast cakes in 1 cup warm water*
2 eggs, beaten light
3/4 cup sugar
2 tsp. salt
6 cups Gold Medal Flour
Add 2 cups flour, then eggs, then yeast, then flour. Put in ice box. Take out 2 hours before baking. 400 degrees, 20 minutes.
My directions: Dissolve the lard in the boiling water. Add the cereal to the lard mixture. Dissolve 2 cake yeasts in 1 cup warm water for about 5 minutes; set aside. Add 2 cups flour and eggs to the lard mixture and beat well to mix. add the yeast water and the remaining flour; beat well. Either take out amount wanted and fill muffin cups and allow to rise for 1 1/2 hours, or cover well and place in refrigerator until needed. Bake muffins at 400 degrees for 20 minutes.
*You can replace the lard with shortening, but it will not be as healthy, nor will you get the same flavor.
*Do not have water for yeast over 115 degrees or you will kill your yeast. Two pkgs. of yeast from a 3-strip of yeast will work in place of the cake yeast.
*If you want more clarity then look for an updated recipe on the Internet or in cook books.