Bran Knot Rolls Recipe
Bran Knot Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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."
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.

Ingredients

  • 1 cup water (70° to 80°)
  • 1/2 cup butter-flavored shortening
  • 1 egg
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 1/2 cup bran flakes
  • 1-1/2 cups bread flour
  • 1-1/2 cups whole wheat flour
  • 2-1/4 teaspoons active dry yeast
  • 1 egg white, lightly beaten

Directions

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° for 15-20 minutes or until golden brown. Yield: 14 rolls.
Originally published as Bran Knot Rolls in Quick Cooking September/October 2001, p46

Nutritional Facts

1 each: 181 calories, 8g fat (2g saturated fat), 15mg cholesterol, 134mg sodium, 25g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1 cup water (70° to 80°)
  • 1/2 cup butter-flavored shortening
  • 1 egg
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 1/2 cup bran flakes
  • 1-1/2 cups bread flour
  • 1-1/2 cups whole wheat flour
  • 2-1/4 teaspoons active dry yeast
  • 1 egg white, lightly beaten
  1. 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).
  2. 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° for 15-20 minutes or until golden brown. Yield: 14 rolls.
Originally published as Bran Knot Rolls in Quick Cooking September/October 2001, p46

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