All-Bran Refrigerator Yeast Rolls

Sundays and holidays have at least one thing in common when it comes to food.  People expect a little something special on the table.  Since there are usually a few other things going on–like church or holiday festivities, advanced planning is key.

So how can you serve homemade rolls hot out of the oven if you can’t be in the kitchen for the various steps i.e. mixing, kneading, proofing, etc?

I have a few tricks up my sleeve.  These rolls are one of them.

No bread machine today.  Instead, use a big electric mixer or you could mix by hand if you’ve got Herculean arms like mine. (I wish.) The dough goes immediately into the refrigerator until the next morning. About 2 hours before dinner, roll them into your favorite shape. The rolls rise (proof) while you are out of the house or otherwise occupied.  When you get home, throw them in the oven for about 10 minutes.

Bran cereal makes these healthy–sorta. At least it lessens the guilt when you eat too many which you surely will. I recommend you stick with All-Bran. Although I’m a huge Fiber One fan, I don’t like it in this recipe. The pieces are too large and don’t integrate into the dough properly.

All-Bran Refrigerator Yeast Rolls

Ingredients:
1 cup shortening (can also substitute butter or use half butter and half shortening)
3/4 cup sugar
1 1/2 teaspoon salt
1 cup All-Bran (see note about substitutions)
1 cup water (heat in microwave 1 minute)
2 eggs, beaten
2 packages yeast, instant or bread machine. (See note about using regular yeast)
1 cup water, lukewarm
6 cups all-purpose, unbleached flour

Directions:
First: Put shortening, sugar, salt and All-Bran cereal in large mixer bowl. Pour hot water over all and allow to cool to lukewarm. Add eggs and remaining water.  Thoroughly blend in flour and yeast. Beat for 1-2 minutes.

Second: Cover and refrigerate overnight.

Third: Roll 1/4 of dough into a square on a generously floured surface. Dough should be about 1/2 inch thick. Divide into 6-8 strips depending on the size of rolls you desire.(I prefer bigger rolls–softer and fluffier.) Roll each strip to round the edges and then make a knot. A little practice and you’ll be a pro.

If you prefer a different shape, this dough is most agreeable because it’s cold. Crescents or balls work great. Try big balls for hamburger buns.

Fourth: Cover with tea towel and let rise until almost double. Time for this can vary widely depending on the ambient temperature–anywhere from 30 minutes to 2 hours. If they get too big, they won’t rise in the oven and have a nice texture. You can manipulate time somewhat according to your schedule by putting them in a cool place (garage or close to drafty window)  for a longer rise or a warmer place (such as a slightly warm oven–100 degrees) for less time.

Fifth: Bake at 375 degrees until light brown. Time depends on the size of your rolls.  10-12 minutes is a good average.

I often cut this recipe in half for fewer guests.  OR  try making cinnamon rolls with half the dough, and regular rolls with the other half.  The cinnamon rolls will go first–I bet ya.

Note about yeast: You can use whatever yeast you have in the house, as long as it’s fresh. Standard procedure is to dissolve regular yeast in small amount of warm water before adding to mixture. Instant or bread machine yeast can be added the same time as the flour without dissolving first. It doesn’t hurt if you want to dissolve it first, like regular yeast, but it’s not necessary.

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