1 1/2 cups very warm water (125º to 130ºF)
1 cup 100% bran
1 tablespoon butter or margarine, softened
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1 package Fleischmann's® Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon salt
All natural cooking spray
1 egg, lightly beaten
Sesame seeds, poppy seeds, or coarse salt
Servings: 16
1. In small bowl, combine water, bran and butter; reserve.
2. Meanwhile, in large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar and salt. Stir bran mixture into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
3. Divide dough into 16 equal pieces; roll each to 14-inch rope. To shape pretzels: Form each rope into "U" shape. Lift ends of each rope, cross twice and fold back onto center of rope. Place on 2 baking sheets sprayed with . Spray pretzels with . Cover; let rise in warm, draft-free place until almost doubled in size, about 15 to 30 minutes.
4. Brush with egg; sprinkle with sesame seed. Bake at 400ºF for 12 to 15 minutes or until done, switching position of sheets halfway through baking. Remove from sheets; cool on wire racks.
_____________________
Rosette Dinner Rolls: Prepare dough as directed and divide into 16 equal pieces. Roll to 12-inch ropes. Loosely tie knot in center of ropes; tuck one end into center of knot and one end under knot. Cover; let rise, bake and cool as directed.
Yield: 16 Pretzels
1 cup 100% bran
1 tablespoon butter or margarine, softened
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1 package Fleischmann's® Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon salt
All natural cooking spray
1 egg, lightly beaten
Sesame seeds, poppy seeds, or coarse salt
Servings: 16
1. In small bowl, combine water, bran and butter; reserve.
2. Meanwhile, in large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar and salt. Stir bran mixture into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
3. Divide dough into 16 equal pieces; roll each to 14-inch rope. To shape pretzels: Form each rope into "U" shape. Lift ends of each rope, cross twice and fold back onto center of rope. Place on 2 baking sheets sprayed with . Spray pretzels with . Cover; let rise in warm, draft-free place until almost doubled in size, about 15 to 30 minutes.
4. Brush with egg; sprinkle with sesame seed. Bake at 400ºF for 12 to 15 minutes or until done, switching position of sheets halfway through baking. Remove from sheets; cool on wire racks.
_____________________
Rosette Dinner Rolls: Prepare dough as directed and divide into 16 equal pieces. Roll to 12-inch ropes. Loosely tie knot in center of ropes; tuck one end into center of knot and one end under knot. Cover; let rise, bake and cool as directed.
Yield: 16 Pretzels
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