This roll recipe has been a favorite in our home for many years. My children devour these rolls at meal time and enjoy eating the rolls as a snack. It is one of those "go-to" recipes for me. The wheat bran seems to give the rolls a more appealing flavor.
Wheat Bran Dinner Rolls
Adapted from Hodgson Mill recipe
1 package or 1 tablespoon active dry yeast
½ cup warm water
½ cup boiling water
½ cup shortening, butter or combination of both
1/3 cup sugar
½ cup wheat bran
¾ teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
Preheat oven to 375 F.
Add yeast to ½ cup warm water; stir to dissolve and let stand 5 minutes. In a large bowl, pour boiling water over shortening or butter; stir in sugar, wheat bran and salt. Cool to lukewarm. Beat egg and add to dissolved yeast. Mix well. Stir in flour, 1 cup at a time, mixing well. Turn onto lightly floured surface and knead about 5 minutes. Place in greased bowl and cover with damp cloth. Allow dough to rise in a warm place until doubled, about 1 ½ hours.
Punch down. Divide into 12 equal portions for rolls. Place on lightly greased baking sheet. Let rest for 10 minutes.
Bake until golden or bottom is slightly browned, about 12 minutes.