EASY REFRIGERATOR YEAST ROLLS
Quick and easy make ahead yeast bread. Can also make cinnamon rolls from this recipe.
Provided by TERESAJANE
Categories Bread Yeast Bread Recipes
Time 23h20m
Yield 15
Number Of Ingredients 9
Steps:
- In a small saucepan, heat margarine and water over low heat. When margarine has melted, remove pan from heat and stir in salt and 1/4 cup sugar.
- In a small bowl, dissolve yeast and 1/4 cup sugar in 1 cup warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine yeast mixture and margarine mixture. Stir in beaten eggs and 2 cups self-rising flour. Beat in remaining flour 1 cup at a time, mixing well after each addition, until a stiff dough is formed. Divide dough into two pieces and place each piece in a well oiled freezer bag. Refrigerate for at least 24 hours.
- Remove dough from refrigerator. Pull off pieces of dough and form into 2 inch diameter balls. Place in lightly oiled baking pans so that edges of balls are just touching. Cover and let rise in a warm place until doubled in volume, about 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Bake dough balls 15 minutes, until golden brown.
Nutrition Facts : Calories 323.3 calories, Carbohydrate 44.5 g, Cholesterol 24.8 mg, Fat 13.2 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 2.4 g, Sodium 862.7 mg, Sugar 7 g
NO-KNEAD BRAN ROLLS
What could be more delicious than classic homemade yeast rolls!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h35m
Yield 24
Number Of Ingredients 8
Steps:
- In 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.
- Stir 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.
- Grease 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.
- Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Serve warm or cool.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Roll, Sodium 105 mg, Sugar 2 g, TransFat 0 g
REFRIGERATOR BRAN MUFFINS
These are so great to make ahead and keep in the fridge for up to 2 months. They make a quick breakfast; bake as needed.
Provided by TKDANIELSON
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 35m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
- Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
- Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
- Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
- Spoon batter evenly into prepared muffin pan.
- Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 16.8 g, Cholesterol 10.9 mg, Fat 4.9 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 154.2 mg, Sugar 8.2 g
REFRIGERATOR BRAN MUFFINS
I could not believe the differences in all the refrigerator bran muffin recipes! This is the one my good friend Mary gave to me about 1972. It keeps well, is tasty, great for mom's with little time, and is healthy. What more can you ask?
Provided by Sweetiebarbara
Categories Quick Breads
Time 1h
Yield 48 muffins, 48 serving(s)
Number Of Ingredients 10
Steps:
- Mix all bran cereal, boiling water, and one cup of the buttermilk.
- Let mixture stand.
- Blend sugar with shortening (butter).
- Add eggs and mix.
- Add the flour, soda, salt, another cup of buttermilk, and the dates.
- Blend well and add to bran mixture.
- Cover tightly and refrigerate up to 2 months.
- When ready to use, do NOT stir!
- Dip batter into greased muffin tins.
- Bake at 400 degrees for 20 minutes, if whole wheat, 30.
Nutrition Facts : Calories 79.4, Fat 2.7, SaturatedFat 0.7, Cholesterol 9.2, Sodium 137, Carbohydrate 13.5, Fiber 1.5, Sugar 6, Protein 1.8
BRAN ROLLS
I am a retired Extension Home Economist and I bake almost every day. Some of my baking ends up at the Ronald McDonald house with the familys staying there while sick family members are being treated in local hospitals.-Lucile Cline, Wichita, Kansas
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine bran and boiling water; set aside. In another bowl, dissolve yeast in warm water. In a large bowl, cream the butter, sugar and salt. Add egg and yeast mixture; mix well. Add bran mixture and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Divide dough in half; divide each half into 12 pieces. Shape each into a ball; place balls into a greased 13-in. x 9-in. baking pan. Brush with melted butter. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to wire racks.
Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 186mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
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