Bran rolls

Bran rolls

By
From
Encyclopedia of Food and Cookery
Makes
48

Ingredients

Quantity Ingredient
250ml water, lukewarm
30g compressed yeast
250ml water, boiling
250g butter or margarine
140g sugar
75g unprocessed bran
1 1/2 teaspoons salt
2 eggs, beaten
900g plain flour

Method

  1. Put lukewarm water into a large bowl and stir in yeast until dissolved.
  2. In another bowl, pour boiling water over butter or margarine, stir in sugar, bran and salt and let stand until lukewarm.
  3. Stir eggs into bran mixture. Add yeast mixture and mix well. Stir in flour 150 g at a time. Put in a greased bowl, cover with a damp dish towel and let rise in a warm place for about 2½ hours or until almost doubled in bulk.
  4. Knock dough down and drop by spoonfuls into greased muffin tins, filling cups half full. Let rise in a warm place for about 1 hour or until almost doubled in bulk. Bake in a preheated moderately hot oven (190°C) for about 15 minutes or until golden.
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