What could be more delicious than classic homemade yeast rolls!
No-Knead Bran Rolls
- Prep Time 20 min
- Total 2 hr 35 min
- Servings 24
- Ingredients 8
Ingredients
- 3 1/2 to 3 3/4 cups Gold Medal™ all-purpose flour
- 1/2 cup Fiber One™ original bran cereal
- 1/4 cup packed brown sugar
- 1 teaspoon salt
- 1 package regular active or fast-acting dry yeast
- 1 cup very warm water (120°F to 130°F)
- 3 tablespoons shortening
- 1 egg
Make With
Gold Medal Flour
Instructions
-
Step1In large bowl, mix 1 3/4 cups of the flour, the cereal, brown sugar, salt and yeast. Add water, shortening and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.
-
Step2Stir in enough remaining flour to make dough easy to handle. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size.
-
Step3Grease 2 (9-inch) round pans with shortening or cooking spray. Gently push fist into dough to deflate; divide into 24 equal pieces. With greased hands, shape each piece into a ball (dough will be slightly sticky). Place 12 balls in each pan. Cover; let rise in warm place about 45 minutes or until dough has doubled in size.
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Step4Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Serve warm or cool.
Nutrition
100
Calories
2g
Total Fat
2g
Protein
17g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Roll
- Calories
- 100
- Calories from Fat
- 20
- Total Fat
- 2g
- 3%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 105mg
- 4%
- Potassium
- 45mg
- 1%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 2g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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