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I grew up on a ranch with 20 brothers and sisters, so I learned to cook at an early age. After college, I went to work on a farm. My employer's wife shared this recipe with me.
TOTAL TIME: Prep: 25 min. + rising Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 15 min.
MAKES: 24 servings


  • 1 cup All-Bran
  • 2 cups water, divided
  • 2 tablespoons active dry yeast
  • 8 tablespoons sugar, divided
  • 2 eggs
  • 3/4 cup vegetable oil
  • 2 teaspoons salt
  • 5-1/2 to 6 cups all-purpose flour


  1. Place bran in a bowl. Heat 1 cup water to 120°-130°; pour over cereal to soften. Set aside. Place yeast in a bowl. Heat remaining water to 110°-115°; pour over yeast to dissolve. Add 2 tablespoon sugar; let stand for 5 minutes. Add the eggs, oil, salt, bran mixture and remaining sugar; mix well. Stir in enough flour to form a soft dough.
  2. Turn onto a 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 1-1/2 hours.
  3. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.
Originally published as Bran Buns in Best of Country Breads 2000, p42

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