Wheat Bran Rolls

Wheat bran cereal gives these rolls a wholesome flavor.

2 packages active dry yeast
1 cup warm water (105-115F)
1/2 cup shortening
1/2 cup brown sugar
1 cup All-Bran cereal
11/2 teaspoons salt
1 cup skim milk
2 eggs, beaten
6 1/4-6 1/2 cups all-purpose or bread flour, divided

Dissolve yeast in warm water; set aside.

In a large mixing bowl, combine shortening, sugar, cereal and salt.

Heat milk to steaming; cool to lukewarm (105-115F) and add to cereal mixture.

Stir in eggs, dissolved yeast and 3 cups of flour; beat 2 minutes. Gradually add enough remaining flour to make a soft dough.

Knead until smooth and elastic, 10-15 minutes by hand or 10 minutes with a dough hook. Place in a lightly greased bowl, turning once to coat. Cover with a damp, non-terry cloth towel; let rise in a warm (85F) place until doubled.

Punch down dough; cover and let rest 10 minutes.

Shape into desired shapes. Cover; let rise in warm (100°F) place until doubled.

Bake in a preheated 375F oven for 15 minutes or until golden. Remove from pan and cool on wire racks.

Makes 4 dozen rolls
Source: Kansas Wheat Commission