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Venesian Inn Rolls
By Emily Ellison
  • 2 packages yeast
  • 4 cups lukewarm water
  • 1 cup 100% bran cereal
  • 1 cup sugar
  • 1/2 cup melted shortening, warm not hot
  • 1 1/2 teaspoons salt
  • 7 1/2 cups flour
Combine yeast, water and bran cereal. Let stand until yeast comes to top, foamy. Add sugar, melted shortening, salt and flour. Cover with towel and let stand to rise until almost doubled. Stir down, kneading dough, and let rise again. Turn out on floured board. Knead dough and shape into small balls. Place in greased muffin pan, 3 balls per cup. Let rise in pan until doubled. Bake at 400 degrees until brown. Brush with butter and serve warm.