By John Olsrud
½ cup warm water
2 tablespoons active dry yeast
1 ½ cups lukewarm milk
1 cup raisins
1 cup bran
½ cup sugar
1 teaspoon cinnamon
2 teaspoons salt
½ cup soft margarine
1 cup whole wheat flour
4-6 ½ cups all-purpose bread flour (high-protein)
Measure water and yeast in a large bowl.
While stirring it, add milk, sugar, salt, cinnamon, eggs, margarine, raisins, bran, and whole wheat flour.
Add the all-purpose flour until easy to handle (not sticky). Mix with a wooden spoon.
Knead until smooth and place in a bowl greased with shortening.
Turn over and cover with a damp cloth.
Let rise in a warm place until doubled or around 2 hours.
Shape dough into a small balls 1 ½-2 inches in diameter and place on a greased cookie sheet or muffin tins sprayed with Pam.
Let rise ½ hour.
Preheat oven to 375.
Use the highest shelves.
Bake 12-20 minutes, until a light golden brown (but check the bottoms to make sure they don’t overcook).
Switch upper and lower sheets halfway through for even baking.
Melt around ¼ cup of butter or margarine and brush on tops.
Makes around 25-30 rolls.
Total time around 4 hours.