Best 10 Bran Knot Rolls Recipes
Bran knot rolls are a delicious and nutritious bread that can be enjoyed for breakfast or snack. They are made with whole wheat flour, bran, and yogurt, which gives them a hearty texture and a slightly tangy flavor. Bran knot rolls are also a good source of fiber, protein, and vitamins. If you are looking for a healthy and satisfying bread to add to your diet, bran knot rolls are a great option.
Check out the recipes below so you can choose the best recipe for yourself!
BRAN ROLLS
I am a retired Extension Home Economist and I bake almost every day. Some of my baking ends up at the Ronald McDonald house with the familys staying there while sick family members are being treated in local hospitals.-Lucile Cline, Wichita, Kansas
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 186mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
ALL BRAN ROLLS
My grandmothers famous all bran roll recipe. It's a favorite at our house during the holiday season!
Provided by Chef Jessica 87
Categories Breads
Time 30m
Yield 3 1/2 dozen rolls
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1555.6, Fat 64.4, SaturatedFat 16, Cholesterol 120.9, Sodium 1418.3, Carbohydrate 220.1, Fiber 11.2, Sugar 46.3, Protein 28.8
GARLIC KNOTTED ROLLS
Using frozen yeast dough is an easy way to make homemade rolls. These cute knots add a special touch to any menu.
Provided by Taste of Home
Time 30m
Yield 10 rolls.
Number Of Ingredients 7
Steps:
- Pat out dough on a work surface; sprinkle with minced onion and knead until combined. Divide dough in half. Shape each half into 5 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot. Tuck ends under. Place rolls 2 in. apart on a greased baking sheet., In a small skillet over medium heat, melt butter. Add garlic and salt; cook and stir 1-2 minutes. Brush over rolls. Cover and let rise until doubled, about 30 minutes., Preheat oven to 375°. Brush tops with egg; if desired, sprinkle with poppy seeds. Bake until golden brown, 15-20 minutes.
Nutrition Facts : Calories 168 calories, Fat 6g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 315mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
BRAN KNOT ROLLS
'I save time by using my bread machine to mix the dough for these rolls,' writes Rosalea Hoeft of Kimball, Minnesota. 'Full of bran flavor, they come out of the oven with a tender crust every time.'
Provided by Allrecipes Member
Time 25m
Yield 14
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
- When cycle is completed, turn dough onto a lightly floured surface. Punch down. Cover and let rest for 10 minutes. Divide into 14 pieces; roll each into a rope. Tie into a knot; pinch ends and tuck under. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Brush with egg white. Bake at 375 degrees F for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 24.5 g, Cholesterol 13.3 mg, Fat 8.5 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 122.5 mg, Sugar 5.1 g
YEAST KNOT ROLLS
This roll recipe makes a wonderful side dinner roll. They are fluffy on the outside yet have a crisp outside.-Diane Werner, Oconomowoc, Wisconsin
Provided by Taste of Home
Time 35m
Yield 32 rolls.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast and 2 teaspoons sugar in warm milk; let stand for 5 minutes. Add the butter, salt, egg yolks, remaining sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate egg white., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a log and cut each log into eight equal-sized pieces., To form knots, roll each piece into a 10-in. rope; tie into a knot. Tuck ends under. Place all rolls on one large greased baking sheet. (The rolls will be close together.) Cover and let rise until doubled, about 30 minutes., Brush egg white over rolls. Bake at 350° for 10-13 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve warm or room temperature.
Nutrition Facts : Calories 85 calories, Fat 2g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 95mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
BRAN KNOT ROLLS
'I save time by using my bread machine to mix the dough for these rolls,' writes Rosalea Hoeft of Kimball, Minnesota. 'Full of bran flavor, they come out of the oven with a tender crust every time.'
Provided by Allrecipes Member
Time 25m
Yield 14
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
- When cycle is completed, turn dough onto a lightly floured surface. Punch down. Cover and let rest for 10 minutes. Divide into 14 pieces; roll each into a rope. Tie into a knot; pinch ends and tuck under. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Brush with egg white. Bake at 375 degrees F for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 24.5 g, Cholesterol 13.3 mg, Fat 8.5 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 122.5 mg, Sugar 5.1 g
EASY BRAN BREAD ROLLS
My mother gave me this recipe and it is the easiest and tastiest bread I have ever had. My kids love it and they don't like bran bread!
Provided by Annabelle
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 170.8 calories, Carbohydrate 27.8 g, Cholesterol 15.7 mg, Fat 5.6 g, Fiber 2.8 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 384.1 mg, Sugar 4.4 g
NO-KNEAD KNOT ROLLS
My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher, Omaha, Nebraska
Provided by Taste of Home
Time 35m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Beat in egg and shortening. Stir in enough remaining flour to form a soft dough (do not knead). Cover and refrigerate overnight., Punch dough down and divide into 4 portions; roll each portion into a 14x12-in. rectangle. Spread 2 tablespoons butter over dough. Fold in half lengthwise; cut into 12 strips. Tie each strip into a knot; tuck and pinch ends under. Place 2 in. apart on greased baking sheets. Repeat with remaining dough. , Cover and let rise until doubled, about 1 hour. Bake at 400° until golden brown, 10-12 minutes. Remove to wire rack to cool.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 119mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
CLOVERLEAF BRAN ROLLS
"These tender, delicious rolls are great for a gathering," notes Marvel Herriman of Hayesville, North Carolina. They're especially good served warm!
Provided by Taste of Home
Time 55m
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 225 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 111mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
NO-KNEAD BRAN ROLLS
What could be more delicious than classic homemade yeast rolls!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h35m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Roll, Sodium 105 mg, Sugar 2 g, TransFat 0 g
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the taste and texture of your bran knot rolls.
- Proof the dough properly: Proofing allows the yeast to ferment and rise, which will give your rolls a light and fluffy texture. Be sure to proof the dough in a warm place (about 75-80 degrees Fahrenheit) for the recommended amount of time.
- Shape the dough correctly: The way you shape the dough will determine the final shape of your rolls. Be sure to follow the recipe instructions carefully and use even pressure when shaping the dough.
- Bake the rolls at the proper temperature: The baking temperature will also affect the texture of your rolls. Be sure to preheat your oven to the correct temperature and bake the rolls for the recommended amount of time.
- Let the rolls cool before serving: Once the rolls are baked, let them cool slightly before serving. This will allow the rolls to set and develop their full flavor.
Conclusion:
Bran knot rolls are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized with a variety of different toppings and fillings. Whether you are a beginner or an experienced baker, you are sure to love this recipe for bran knot rolls.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love