Overnight All-Bran Bread Rolls with High-Fiber Goodness
Sneak Preview: This all-bran bread roll recipe makes delicious dinner rolls you can make beforehand. All-Bran cereal makes these rolls high in fiber. WIN!
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How can you serve homemade rolls hot out of the oven for lunch when you’re gone all morning? All-Bran Bread Rolls are light and fluffy dinner rolls you can mix up in your stand mixer. Make the dough one day and let it chill. The next day, roll out and bake. Because the dough is chilled, these rolls are a cinch to form all kinds of fun shapes.
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.
I have a few tricks up my sleeve. These rolls are one of them.
Four Reasons Why My Family Has Made These Rolls for Years
- All that bran makes them healthy, right? (Don’t look at the amount of sugar.)
- There is no bread machine today. Instead, use a big electric mixer, or you could mix by hand if you have Herculean arms like mine. (I wish.)
- The dough needs to spend the night in the fridge but is good for at least three days. About 2-3 hours before dinner (or before church), roll them into your favorite shape. The rolls rise (proof) while you are out of the house or are otherwise occupied. When you get home, bake them in the oven for 10-12 minutes.
- Cut this recipe in half for fewer guests. Or try making cinnamon rolls with half of the dough and regular rolls with the other half. I’m betting the cinnamon rolls will go first.
Happy Bakers Speak Up
“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.” —LAURA
Ingredients and Substitutions
- Shortening: This is an older recipe that’s been around for a while. We are still making it in our family because it is so delicious. If you don’t want to use shortening, substitute butter or even half butter and half shortening.
- Sugar: 3/4 cup is quite a lot of sugar. Reduce to a 1/2 cup if you don’t need much sweetness.
- All-Bran: Because I’m a Fiber One girl, I tried to substitute it for the All-Bran. It didn’t work. All-Bran seems to dissolve more readily and is much better for this recipe.
- Yeast: Use whatever yeast you have in the house, as long as it’s fresh. The standard procedure is to dissolve regular active-dry yeast in a small amount of warm water before adding it to the mixture.
Instant or bread machine yeast can be added at 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. - Flour: I prefer unbleached flour, but if you only have bleached all-purpose flour, use it.
How To Roll Out Make-ahead All-Bran Bread
Parting thoughts: I make 99% of my yeast bread in a bread maker. This is the one exception on this website. The recipe is an old family favorite that I don’t make very often–mostly because I don’t keep All-Bran cereal in the house. If you do, I hope you enjoy this recipe.
Other Bread Recipes You Might Want To Consider
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
All-Bran Bread Recipe
Ingredients
- 1 cup (227 g) butter (2 sticks)
- ¾ cup (150 g) sugar
- 1 ½ teaspoon salt
- 1 cup (62 g) All-Bran Fiber One is not a good substitute
- 1 cup (227 g) water heat in microwave 1 minute
- 2 (100 g) large eggs beaten
- 1 cup (227 g) water lukewarm
- 6 cups (720 g) unbleached all-purpose flour 720 gr
- 4 teaspoons yeast instant or bread machine (See note in the post about using regular yeast)
Instructions
- Put 1 cup (227 g) butter (2 sticks), 3/4 cup (150 g) sugar, 1 1/2 teaspoon salt, and 1 cup (62 g) All-Bran in a large mixer bowl. Pour 1 cup (227 g) water over all and allow to cool to lukewarm.
- Add 2 (100 g) large eggs and 1 cup (227 g) water. Thoroughly blend in 6 cups (720 g) unbleached all-purpose flour and 4 teaspoons yeast. Beat for 1-2 minutes.
- Cover and refrigerate overnight.
- Roll 1/4 of dough into a square on a generously floured surface. The 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.
- Cover rolls with a towel and let rise until almost double. Since the dough is cold, allow longer for this rise–could be 1-2 hours. Preheat your oven to 375˚ (190˚C) about 20 minutes before you think your rolls are ready to bake.
- Bake for 12-15 minutes or until the internal temperature reaches 190˚F (88˚C) and the rolls are golden brown.
- Remove rolls from the baking sheet to a cooling rack so they won’t get soggy on the bottom.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.