No Knead Bran Rolls Food

NO-KNEAD DINNER ROLLS

Steps:

• Pour 4 cups of milk into a stock pot or Dutch oven. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and "scald" the mixture (bring it to just before a boil.) Cool to lukewarm (between 90 and 110 degrees).
• Before the mixture boils, turn off the heat. NOW. Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don't usually use a thermometer, but if you'd like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it's hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm.
• When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2 teaspoons) of active dry yeast. After the yeast and flour are nicely incorporated, add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have almost doubled in size. If it hasn't changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.
• Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.
• Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.

NO-KNEAD DINNER ROLLS

Steps:

• Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
• Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
• Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
• Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
• Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm.

NO-KNEAD BRAN ROLLS

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.

SOFT NO KNEAD DINNER ROLLS

Steps:

• Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
• Place flour, remaining sugar and salt in a bowl. Mix to combine.
• Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
• Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.

ALL BRAN ROLLS

Steps:

• Pour boiling water over all bran cereal.
• Stir in shortening, sugar and salt. Continue stirring until shortening is melted. Let stand until cool.
• Dissolve yeast in warm water.
• Add yeast and eggs to bran mixture.
• Stir in flour. Turn onto floured cloth. Knead until smooth.
• Place in greased bowl.
• Cover and let rise until doubled in size.
• Knead down. Make into rolls and place in well greased baking pan. Let rise until double in size.
• Bake at 375 degrees until golden brown.

BRAN ROLLS

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.

YUMMY NO KNEAD BREAD ROLLS

Steps:

• Soften yeast in luke warm water, Cool.
• Place shortening, sugar and salt in a large.
• bowl.
• Add boiling water, stir until fat is melted & sugar is dissolved.
• Cool until luke warm then add yeast.
• Beat in unbeaten eggs.
• Stir in 1/2 flour, mix until smooth.
• Add remaining flour, mix til smooth.
• Place dough in greased bowl, turn dough over to coat with oil.
• Chill 2 to 24 hours.
• Shape as desired and place in greased pans.
• Brush w/melted butter.
• Set in warm place.
• When doubled in bulk, bake in preheated oven.
• Brush with melted butter after removing from the oven.
• 425 F 15 to 20 min., small rolls.
• 425 F 20 to 25 min., med. rolls.
• 400 F 25 to 30 min., lg. rolls.

NO-KNEAD DINNER ROLLS

Steps:

• In a large bowl, combine yeast, 1 1/2 cups of warm water, sugar, melted butter that has cooled to warm and salt.
• Stir in flour, it might not take the full 4 cups. I mix it in my food processor or mixer with dough hook. Cover bowl with plastic wrap and let rise in warm place till doubled, 45 minutes to an hour.
• Punch dough down. On a floured surface divide dough into 12 equal rolls. Roll each piece into a ball, place into a large oiled baking dish, I double the recipe and put them all into a big 10/14 in pan or glass baking dish. Cover lightly and let rise until almost doubled.
• Uncover and bake in a 400°F oven until golden, 15-18 minutes. Brush with butter.