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No-Knead Bran Rolls
Tender, golden brown, and slightly sweet, these hearty bran rolls bring a comforting warmth to any meal. You'll skip the tedious kneading process entirely, letting your electric mixer do the heavy lifting before the yeast takes over. A touch of brown sugar balances the earthy bran cereal, creating a soft crumb that's practically begging for a pat of salted butter. They're straightforward enough for a weekend baking project and yield enough to keep your bread basket full all week.
Equipment
- Oven
- Hand Mixer
- Cake Pan
Ingredients
- 3½ to 3¾ cups all-purpose flour
- ½ cup Fiber One original bran cereal
- ¼ cup packed brown sugar
- 1 teaspoon salt
- 1 package regular active or fast-acting dry yeast (2¼ teaspoons)
- 1 cup very warm water (120°F to 130°F)
- 3 tablespoons shortening
- 1 egg
Instructions
- 1Combine 1 3/4 cups of the flour, bran cereal, brown sugar, salt, and yeast in a large bowl. Pour in the warm water, shortening, and egg.
- 2Beat the mixture with an electric mixer on low speed for 1 minute, scraping down the sides of the bowl often. Increase the speed to medium and beat for another 1 minute.
- 3Stir in just enough of the remaining flour until the dough becomes easy to handle. Coat a separate large bowl with shortening or cooking spray, place the dough inside, and turn it over so all sides are greased.
- 4Cover the bowl and set it in a warm spot to rise for about 1 hour 30 minutes, or until the dough has doubled in size.
- 5Coat two 9-inch round baking pans with shortening or cooking spray. Gently punch down the dough to deflate it, then divide it into 24 equal portions.
- 6Grease your hands lightly and roll each portion into a smooth ball. The dough will be slightly sticky, so the grease prevents tearing and sticking to your fingers. Arrange 12 dough balls evenly in each prepared pan.
- 7Cover the pans and let the rolls rise in a warm area for about 45 minutes, or until they have doubled in size again. Preheat the oven to 375°F during the last 15 minutes of rising.
- 8Bake the rolls for 20 to 25 minutes until the tops are a rich golden brown. Let them cool slightly in the pans before serving.
Notes
- Storage: Store leftover rolls in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Reheat: Warm frozen or room-temperature rolls in a 300°F oven for 5 to 10 minutes until heated through.
- Tip: Make sure your water is between 120°F and 130°F. If it's too hot, it'll kill the yeast; if it's too cold, the dough won't rise properly.