All-Bran Refrigerator Yeast Rolls

All-Bran Refrigerator Rolls--Mix these up in your mixer, refrigerate overnight, then form and bake the next day or the next day.
Sundays and holidays have at least one thing in common when it comes to food.  People expect a little something special on the table.  Since there are usually a few other things going on–like church or holiday festivities, advanced planning is key.

So how can you serve homemade rolls hot out of the oven if you can’t be in the kitchen for the various steps i.e. mixing, kneading, proofing, etc?

I have a few tricks up my sleeve.  These rolls are one of them.

No bread machine today.  Instead, use a big electric mixer or you could mix by hand if you’ve got Herculean arms like mine. (I wish.) The dough goes immediately into the refrigerator until the next morning. About 2 hours before dinner, roll them into your favorite shape. The rolls rise (proof) while you are out of the house or otherwise occupied.  When you get home, throw them in the oven for about 10 minutes.

All-Bran Refrigerator Rolls--Mix these up in your mixer, refrigerate overnight, then form and bake the next day or the next day.
Bran cereal makes these healthy–sorta. At least it lessens the guilt when you eat too many, which you surely will. I recommend you stick with All-Bran. Although I’m a huge Fiber One fan, I don’t like it in this recipe. The pieces are too large and don’t integrate into the dough properly.

All-Bran Refrigerator Yeast Rolls

1 cup shortening (can also substitute butter or use half butter and half shortening)
3/4 cup sugar
1 1/2 teaspoon salt
1 cup All-Bran (Fiber One is not a good substitute)
1 cup water (heat in microwave 1 minute)
2 eggs, beaten
2 packages yeast, instant or bread machine. (See note about using regular yeast)
1 cup water, lukewarm
6 cups all-purpose, unbleached flour

First: Put shortening, sugar, salt and All-Bran cereal in large mixer bowl. Pour hot water over all and allow to cool to lukewarm. Add eggs and remaining water.  Thoroughly blend in flour and yeast. Beat for 1-2 minutes.

Second: Cover and refrigerate overnight.

Third: Roll 1/4 of dough into a square on a generously floured surface. Dough should be about 1/2 inch thick. Divide into 6-8 strips depending on the size of rolls you desire.(I prefer bigger rolls–softer and fluffier.) Roll each strip to round the edges and then make a knot. A little practice and you’ll be a pro.

If you prefer a different shape, this dough is most agreeable because it’s cold. Crescents or balls work great. Try big balls for hamburger buns.

storyboard knots_edited-1.jpg
Fourth: Cover with tea towel and let rise until almost double. Time for this can vary widely depending on the ambient temperature–anywhere from 30 minutes to 2 hours. If they get too big, they won’t rise in the oven and have a nice texture. You can manipulate time somewhat according to your schedule by putting them in a cool place (garage or close to drafty window)  for a longer rise or a warmer place (such as a slightly warm oven–100 degrees) for less time.

Fifth: Bake at 375 degrees until light brown. Time depends on the size of your rolls.  10-12 minutes is a good average.

knot rolls.jpg
I often cut this recipe in half for fewer guests.  OR  try making cinnamon rolls with half the dough, and regular rolls with the other half.  The cinnamon rolls will go first–I bet ya.

Note about yeast: You can use whatever yeast you have in the house, as long as it’s fresh. Standard procedure is to dissolve regular yeast in small amount of warm water before adding to mixture. Instant or bread machine yeast can be added the same time as the flour without dissolving first. It doesn’t hurt if you want to dissolve it first, like regular yeast, but it’s not necessary.

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{ 17 comments… read them below or add one }

Laura January 16, 2012 at 8:03 pm

Thank you so much for this amazing recipe. I made this tonight to go with soup and they were so light and fluffy, unlike other yeast rolls I’ve made. Plus, they seemed healthier because they had All Bran in them. My husband agrees and will be a part of the Turner Tradition of homemade yeast rolls. Thanks


Lyn November 15, 2011 at 12:15 pm

Love your blog. I too love to eat healthy salads and bake bread. I make the All-Bran Rolls for special occasions too. Have bread machine also but lately have been using Kitchen Aid. Have you ever ground your own wheat. It is so easy and so much healthier than shelf-stable flour that has nutrients removed. Really helps stop diverticulitis flare ups as well as many other health related problems.


Paula D September 7, 2010 at 2:40 am

I have a question. I use Fleischman’s dry rapid-rise yeast in my baking. Unless I’m just not seeing it, when and how do you add the yeast to this recipe?? Do I add it with the eggs and lukewarm water to the ceral mixture?

Also, can I use 1/2 whole wheat flour, or even all whole wheat flour?

Thanks for your help.


Paula September 7, 2010 at 5:40 am

Sorry I didn’t make that very clear in the recipe. Add yeast at the same time as the flour since you are using rapid-rise yeast (me too). Re: the whole wheat, I have never tried it. Starting with 1/2 cup seems like a good idea.


Romaine February 28, 2010 at 5:58 pm

Yes, cut the sugar back some if you like. You will probably taste the bran more but that’s probably a good thing. Let me know how it turns out if you try it.


Carol February 28, 2010 at 9:02 am

I made these, they were good, can they be made with less sugar? That was the only part that I did not care for was all the sugar.
Warm bread and lemon curd-can’t beat it.


Claire January 30, 2010 at 9:34 pm

Those rolls are so perfectly twisted! I really like the picture where the little pats of butter are half-melted. *sigh*


Debbie January 30, 2010 at 6:08 pm

Sounds so easy and delicious when you write these. Hope it works that way!! Nice to have a bread recipe that you do not need the bread machine. And the fiber addition makes me feel not so guilty about loving hot, fresh bread!


Katrina January 29, 2010 at 7:33 pm

Mmmm, those look de-lish! I love refrigerator type rolls.


Susan January 29, 2010 at 3:00 pm

Those sound delicious! I am going to be snowed in this weekend (forecast is for up to a foot of snow!) and may try these!


Sandy January 29, 2010 at 9:51 am

Hey Romaine,
I love this bread recipe. It would be wonderful served with a fresh salad. I like the fact that I don’t need a bread machine for this one. (Don’t have one yet). This would be perfect to make on this cold wet weekend. I am also thinking of making your Meatball Ratatouille Soup as well. Lovin the pictures as well. Great job.


HappyTummy January 29, 2010 at 6:28 am

oooooh! i love this! i love the fact that there is a whole cup of AllBran cereal in them. tasty and high in fiber…that’s right up my alley 🙂


Margot January 28, 2010 at 8:56 pm

These look wonderful! I have trouble fitting in yeast breads because of all the rising times, thanks for the shortcuts.


mike January 28, 2010 at 3:30 pm

You are so talented in the kitchen! Never ceases to amaze me…. I love, LOVE raisin bran – mostly the flakes. Hm… I’ve had all bran in the past, and of course love grape nuts! These looks spectacular – they are definitely the “something special” on the table!


Mimi January 28, 2010 at 11:01 am

What gorgeous rolls. I make yeast bread or rolls every Sunday, therapy I think, these will be a perfect fit for our table.


Christina Lee January 28, 2010 at 8:32 am

Oh these look so yummy! Too bad I’m on a “no wheat” body cleanse right now. I can’t wait to try these out after we’ve made it through the 21 days. (And I’ll get to test my new mixer out too.)


MaryMoh January 28, 2010 at 2:01 am

That’s such a beautiful homemade roll. Nothing beats homemade bread. I would love to try that.


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