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Cloverleaf Bran Rolls

 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!
24 ServingsPrep: 40 min. + rising Bake: 15 min.


  • 1 cup All-Bran
  • 1 cup boiling water
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 cup shortening
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 6 cups King Arthur Unbleached All-Purpose Flour


  • 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

2 of 2

Cloverleaf Bran Rolls (continued)

Directions (continued)

  • from pans to wire racks. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 225 calories, 9 g fat (2 g saturated fat), 18 mg cholesterol, 111 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein.