Best 8 All Bran Rolls Recipes

CLASSIC DINNER ROLLS

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

EASY BRAN BREAD ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Stir flour, bran, baking powder, and salt together in a bowl. Beat egg, sugar, and canola oil in a separate bowl. Stir egg mixture into dry ingredients; beat in enough milk to make a stiff dough. Divide dough into 12 equal pieces and form each piece into a round ball. Place rolls on the prepared baking sheet.
• Bake in the preheated oven until golden brown and springy, about 50 minutes.

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.

ALL BRAN REFRIGERATOR ROLLS

Steps:

• Proof yeast in water and sugar for 10 minutes. Add the all bran and let set until cereal is soft. Add the rest of the wet ingredients and mix well. Add the dry ingredients until well mixed to form a dough. Cover and refrigerate overnight. Set out for 3-4 hours to let dough come to room temp and then double in size. (If you don't have time to refrigerate, then cover and set out until doubled in size, about an hour.) Roll out and cut into triangles. Roll them up like crescent rolls. Let them double in size again. Bake at 450 for 8-10 minutes.

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.

ALL-BRAN BATTER ROLLS

Steps:

• 1. In large electric mixer bowl, mix together Kellogg's® All-Bran® cereal, 1 cup flour, sugar, salt and yeast. Set aside.2. In small saucepan, heat milk, water and margarine until warm (115°F to 120°F). Add to cereal mixture, beating on low speed until combined. Reserve 1 tablespoon of egg. Add remaining egg to cereal mixture. Beat 30 seconds at low speed of electric mixer, scraping bowl constantly. Beat 3 minutes at high speed. 3. By hand, stir in enough remaining flour to make stiff batter. Cover loosely. Let rise in warm place until double in volume. Stir down batter. Portion batter evenly into sixteen 2 1/2-inch muffin-pan cups coated with cooking spray. Brush tops of rolls with reserved egg. Sprinkle with poppy or sesame seed, if desired.4. Bake at 400°F for 18 minutes or until golden brown. Serve warm. NOTE: For lighter texture rolls, after portioning dough into muffin-pan cups, let rise in warm place until almost double in volume. Do not cover. Bake at 400°F about 15 minutes or until golden brown.

CLOVERLEAF 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 shortening, sugar and salt. Add eggs and yeast mixture; mix well. Add bran mixture and 2 cups flour; beat well. Gradually add 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 until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Divide into six portions; divide each into 12 pieces. Shape each into a ball; place three balls in each greased muffin cup. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 15-18 minutes or until lightly browned. Remove from pans to wire racks.