I inherited this bran roll recipe from my grandmother. She made them every holiday, setting aside some of the dough for pecan rolls in the morning and using the rest for dinner rolls. They are perfect for post-meal snacking on turkey or ham.
Unlike most of the recipes that I post, this one doesn’t involve green chile. However, there’s no reason not to modify, adding a tablespoon or so of chile powder or dehydrated chile.
Bran Refrigerator Rolls
- 2 pkgs dry yeast
- 1 Cup warm (not hot) water
Water should be about 110 degrees if dry yeast is used, 85 degrees if compressed yeast is used. Dissolve yeast in warm water to activate. Set aside.
- 1 Cup shortening
- ¾ Cup sugar
- 1 Cup bran
- 2 teaspoons salt
- 1 Cup boiling water
Combine ingredients in a large bowl. Stir until shortening melts and allow it to cool to lukewarm.
- 2 eggs, beaten
- 6 ½ Cups flour
- Add 1 cup of flour and beat until smooth.
- Add yeast and beaten eggs. Mix well. Add remaining flour.
- Place in greased bowl. Grease surface of dough and cover to keep it from drying out. Chill in refrigerator until ready to use. The dough will rise in the refrigerator. Dough can be used for pecan, cinnamon rolls as well as dinner rolls. The directions below are for dinner rolls.
Baking Bran Rolls
- Form dough into rolls and place into greased baking pan.
- When forming dough, make 1 – 1.5 inch balls. Flatten into a circle. Dip top in lukewarm (not hot) melted butter. Fold in half with butter to the inside and pinch edge to seal.
- Let rise until they double in size (1 ½ – 2 hours). To speed up the process, put a small bowl of hot water on the bottom shelf of the oven. Put pan of rolls on the top shelf and close the door.
- Bake at 425 degrees for 15 minutes or until brown. The bottoms brown better in metal pans. The rolls tend to brown on top before they brown on bottom when baked in glass.