Cloverleaf Bran Rolls Recipe

5 1 2
Cloverleaf Bran Rolls Recipe
Cloverleaf Bran Rolls Recipe photo by Taste of Home
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Cloverleaf Bran Rolls Recipe

Read Reviews
5 1 2
Publisher Photo
“These tender, delicious rolls are great for a gathering,” notes Marvel Herriman of Hayesville, North Carolina. They’re especially good served warm!
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 15 min.

Ingredients

  • 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 all-purpose flour

Directions

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. Yield: 2 dozen.
Originally published as Cloverleaf Bran Rolls in Taste of Home October/November 2006, p6

Nutritional Facts

1 each: 225 calories, 9g fat (2g saturated fat), 18mg cholesterol, 111mg sodium, 32g carbohydrate (7g sugars, 2g fiber), 4g protein.

  • 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 all-purpose flour
  1. In a small bowl, combine bran and boiling water; set aside. In another bowl, dissolve yeast in warm water.
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 350° for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Yield: 2 dozen.
Originally published as Cloverleaf Bran Rolls in Taste of Home October/November 2006, p6

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tkarinas User ID: 4389335 93057
Reviewed Dec. 23, 2009

"These buns are so easy to make, my family makes them disappear very quickly. I tend to hide them in order to have some to serve with Christmas dinner."

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