Dilly Bran Refrigerator Rolls Recipes

DILLY ROLLS

Dilly Rolls image

These versatile rolls are so welcome served warm alongside any dinner. I always make a big batch since my family enjoys them after they're cool, too, stuffed with a filling like egg salad or ham salad. -Mary Bickel, Terre Haute, Indiana

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 11

Ingredients

2 cups 4% cottage cheese
2 tablespoons butter
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 large eggs, room temperature
1/4 cup sugar
2 tablespoons dried minced onion
1 to 2 tablespoons dill weed
1 tablespoon salt
1/2 teaspoon baking soda
4-1/2 to 5 cups all-purpose flour

Steps:

In a large saucepan over medium heat, heat cottage cheese and butter until butter is melted. Cool to 110° to 115°. In a large bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 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. Form into 24 balls; place in a 13x9-in. baking pan that has been sprayed with cooking spray. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 20-25 minutes.

Nutrition Facts : Calories 130 calories, Fat 2g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 404mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

EASY REFRIGERATOR YEAST ROLLS

Easy Refrigerator Yeast Rolls image

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

Ingredients

1 cup margarine
1 ½ cups water
½ teaspoon salt
¼ cup white sugar
3 (.25 ounce) packages active dry yeast
¼ cup white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 eggs, beaten
6 cups self-rising flour

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

REFRIGERATOR BRAN MUFFINS

Refrigerator Bran Muffins image

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

Ingredients

4 cups bran flakes cereal
2 cups wheat bran cereal (such as Kellogg's® All-Bran®)
2 cups boiling water
2 ½ cups white sugar
1 ½ cups shortening
4 eggs
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
1 quart buttermilk

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

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