Buds Cereal Granny White

Buds Cereal Granny White

Ingredients:
3 pkgs yeast
1 cup water
1 cup shortening
1/2 cup sugar
1 cup All Bran or Bran Buds cereal
1 1/2 tsp salt
2 eggs
6 cups flour

Directions:
In a 2 cup or larger measuring cup, put 3 yeast packages in 1 cup
of lukewarm water. In a sauce pan, boil 1 cup water then turn off
and add 1 cup Crisco (rounded but not heaping), 1/2 cup sugar, 1
cup All Bran or Bran Buds cereal, and 1 1/2 tsp salt. Stir until
Crisco melts, then cool to luke warm.
In a mixing bowl, beat 2 eggs until foamy. Then add yeast mixture
and Bran mixture. Slowly (1 cup at a time) add flour until it forms
a sticky but not too dry ball. Lightly rub with Crisco so that it
doesn't crust over. Cover with a wet towel and let rise until it
has risen well above the rim of the bowl. Then, remove towel and
punch down cover again and let rise once more.
After it has risen the second time put dough on floured counter
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Granny White
top and knead until all the air is out. On the side, melt 1/2 cup
of Crisco. Roll out 1/2 inch thick and use a small glass (2 1/2
inch diamater) to punch out round slices of dough. Dip in melted
Crisco, fold in half, and put on cookie sheet. You could also make
walnut sized balls of dough and put 3 balls, dipped in melted Crisco
in each hole of a muffin pan. Let rise again. Bake at 450 degrees
for about 20 minutes, or until lightly browned.
Makes 3 1/2 dozen small rolls.
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Granny White
60−minute Breakfast Rolls