All-Bran Bread: High Fiber Never Tasted So Good

Sneak Preview: This all-bran bread recipe makes delicious dinner rolls you can make beforehand. All-Bran makes them high in fiber. WIN!

All-Bran Bread--ready to eatPin

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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.

No bread machine today.  Instead, use a big electric mixer or you could mix by hand if you’ve got Herculean arms like mine. (I wish.) The dough goes immediately into the refrigerator until the next morning.

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 otherwise occupied.  When you get home, bake them in the oven for 10-12minutes.

split all-bran bread rolls with butterPin

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: You can use whatever you have in the house. See the discussion below.
  • Flour: Unbleached is my preferred flour but if you only have bleached all-purpose flour, go with it.

Do I have to bake the dough within 24 hours?

No. The dough is good for about three days as long as you store it in the fridge.

Does it matter which kind of yeast I use?

You can use whatever yeast you have in the house, as long as it’s fresh. The standard procedure is to dissolve regular 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.

Can I cut this recipe in half?

I often cut this recipe in half for fewer guests.  Or try making cinnamon rolls with half the dough, and regular rolls with the other half.  I’m betting the cinnamon rolls will go first.

How to roll out make-ahead All-Bran bread:

how to make knots with the doughPin
Divide the dough into quarters. Cut dough into 6 strips. Roll each strip. Tie into a know

I often cut this recipe in half for fewer guests.  Or try making cinnamon rolls with half the dough, and regular rolls with the other half.  I’m betting the cinnamon rolls will go first.

If you have questions or suggestions, email me privately for a quick answer: Paula at Hope to see you again soon! 

all-bran rollsPin

All-Bran Bread Recipe

Paula Rhodes
Convenient high-fiber roll–make the dough, refrigerate, and bake the next day.

Rate this recipe here

4.50 from 2 votes
Prep Time 8 hours 30 minutes
Cook Time 15 minutes
Total Time 8 hours 45 minutes
Course Bread
Cuisine American
Servings 36 rolls
Calories 145 kcal


  • 1 cup butter (2 sticks) - 230 gr
  • ¾ cup sugar - 149 gr
  • 1 ½ teaspoon salt
  • 1 cup All-Bran - Fiber One is not a good substitute
  • 1 cup water - heat in microwave 1 minute 227 gr
  • 2 large eggs - beaten
  • 2 packages yeast - instant or bread machine (See note in the post about using regular yeast)
  • 1 cup water - (lukewarm) 227 gr
  • 6 cups unbleached all-purpose flour - 720 gr


  • Put shortening, sugar, salt, and All-Bran cereal in a large mixer bowl. Pour hot water over all and allow to cool to lukewarm.
  • Add eggs and remaining water. Thoroughly blend in flour and 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˚ about 20 minutes before you think your rolls are ready to bake.
  • Bake from 12-15 minutes or until the internal temperature reaches 190˚F and rolls are golden brown.
  • Remove rolls from the baking sheet to a cooling rack so they won’t get soggy on the bottom.


The cold dough is agreeable to many different shapes. Crescents or balls work well. Try big balls for hamburger buns.


Serving: 1roll | Calories: 145kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 151mg | Potassium: 45mg | Fiber: 1g | Sugar: 4g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Keyword all-bran bread, dinner rolls, refrigerator rolls, yeast bread
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Recipe Rating


  1. Hi Paula. I have All-Bran Buds. Do you think this will work in place of All-Bran original? Generally, do you think Buds is a safe substitute for regular All-Bran cereal? According to a chart I found in a recipe book, Buds have the highest content of fiber. 1/3 cup All-Bran Buds = 13 g of fiber, 1/2 cup All-Bran original = 10 g. fiber.
    (Washburn & Butt, 250 Best Canadian Bread Machine Baking Recipes, p.89)

    1. Hi Stephen,

      I haven’t played with All-Bran Buds. It all depends on how quickly they fall apart–which is want I want in bread. Fiber One did not work. Perhaps you could try soaking the buds in the liquid before you assemble the bread to see if they will fall apart. Do they fall apart in a bowl of milk when you eat them as cereal? That’s probably a good clue. Or is there a binder that makes “buds” so they won’t get mushy when sitting in milk? If you try it, let me know.

      1. I soaked 1/2 cup of All-Bran Buds in 3/4 cup of hot water. After 15 minutes it had been reduced to “mush”. I don’t know if that will be good enough for bread. I kind of doubt it. I think either regular All-Bran will work best.

  2. Could this recipe be made in the bread machine?

    1. Hi Connie,

      I didn’t use to think so, but I’m going to try it the next time I have some All-Bran in the house. You will still need to refrigerate the dough overnight. If you try it, please let me know how it goes.

  3. Christianne Williams says:

    In Highschool our Home Economics teacher used this recipe to tech is how to male rolls and cinnamon rolls in class. I have spent years looking for this recipe as I wanted to teach it to my children. Thank you for this recipe, cinnamon rolls in the morning 😊

    1. My sister gave me this recipe and she has been making it since I was a kid. So easy. Wish I was at your house to sample those cinnamon rolls.

  4. sarah fantozzi says:

    what temp do you set it at i cant seem to find it on the recipe sheet that i had printed out?

    1. Well Sarah,

      Looks like when I changed recipe applications a while ago, part of the instructions were lost in the wash. Thought I had checked them all. I’m so grateful you wrote to ask. I have made corrections. The answer to your question is 375˚F. You might want to print off the recipe again. I’m so thankful for readers like you who take the time to write. Happy Thanksgiving.

  5. 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

  6. Love your blog. I too love to eat healthy salads and bake bread. I make the All-Bran Rolls for special occasions too. Have bread machine also but lately have been using Kitchen Aid. Have you ever ground your own wheat. It is so easy and so much healthier than shelf-stable flour that has nutrients removed. Really helps stop diverticulitis flare ups as well as many other health related problems.

  7. I have a question. I use Fleischman’s dry rapid-rise yeast in my baking. Unless I’m just not seeing it, when and how do you add the yeast to this recipe?? Do I add it with the eggs and lukewarm water to the ceral mixture?

    Also, can I use 1/2 whole wheat flour, or even all whole wheat flour?

    Thanks for your help.

    1. Sorry I didn’t make that very clear in the recipe. Add yeast at the same time as the flour since you are using rapid-rise yeast (me too). Re: the whole wheat, I have never tried it. Starting with 1/2 cup seems like a good idea.

  8. Yes, cut the sugar back some if you like. You will probably taste the bran more but that’s probably a good thing. Let me know how it turns out if you try it.

  9. I made these, they were good, can they be made with less sugar? That was the only part that I did not care for was all the sugar.
    Warm bread and lemon curd-can’t beat it.

  10. Those rolls are so perfectly twisted! I really like the picture where the little pats of butter are half-melted. *sigh*

  11. Sounds so easy and delicious when you write these. Hope it works that way!! Nice to have a bread recipe that you do not need the bread machine. And the fiber addition makes me feel not so guilty about loving hot, fresh bread!

  12. Mmmm, those look de-lish! I love refrigerator type rolls.

  13. Those sound delicious! I am going to be snowed in this weekend (forecast is for up to a foot of snow!) and may try these!

  14. Hey Romaine,
    I love this bread recipe. It would be wonderful served with a fresh salad. I like the fact that I don’t need a bread machine for this one. (Don’t have one yet). This would be perfect to make on this cold wet weekend. I am also thinking of making your Meatball Ratatouille Soup as well. Lovin the pictures as well. Great job.

  15. HappyTummy says:

    oooooh! i love this! i love the fact that there is a whole cup of AllBran cereal in them. tasty and high in fiber…that’s right up my alley 🙂

  16. These look wonderful! I have trouble fitting in yeast breads because of all the rising times, thanks for the shortcuts.

  17. You are so talented in the kitchen! Never ceases to amaze me…. I love, LOVE raisin bran – mostly the flakes. Hm… I’ve had all bran in the past, and of course love grape nuts! These looks spectacular – they are definitely the “something special” on the table!

  18. Paula,
    What gorgeous rolls. I make yeast bread or rolls every Sunday, therapy I think, these will be a perfect fit for our table.

  19. Christina Lee says:

    Oh these look so yummy! Too bad I’m on a “no wheat” body cleanse right now. I can’t wait to try these out after we’ve made it through the 21 days. (And I’ll get to test my new mixer out too.)

  20. That’s such a beautiful homemade roll. Nothing beats homemade bread. I would love to try that.