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Home » You Can Make These Dinner Rolls Ahead: An All-Bran Recipe

You Can Make These Dinner Rolls Ahead: An All-Bran Recipe

Preview: Use this delicious All-Bran recipe to make dinner rolls 1-2 days ahead of time. All-Bran makes them high in fiber. WIN!

How can you serve homemade rolls hot out of the oven for lunch when you’re gone all morning?

All-Bran Refrigerator Yeast 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.

All-Bran Refrigerator Yeast Rolls

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.

baked all-Bran dinner roll

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 rolls with butter

Ingredients and Substitutions

  • Shortening: You can tell 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 3 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 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 Yeast Rolls

how to make knots with the dough
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.

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    Yield: 3 dozen rolls

    Overnight Yeast Rolls with All-Bran


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

    Prep Time 8 hours 30 minutes
    Cook Time 15 minutes
    Total Time 8 hours 45 minutes


    • 1 cup shortening
    • 3/4 cup sugar
    • 1 1/2 teaspoon salt
    • 1 cup All-Bran (Fiber One is not a good substitute)
    • 1 cup water (heat in microwave 1 minute)
    • 2 eggs, beaten
    • 2 packages yeast, instant or bread machine (See note in the post about using regular yeast)
    • 1 cup water, lukewarm
    • 6 cups all-purpose, unbleached flour


    1. Put shortening, sugar, salt, and All-Bran cereal in a large mixer bowl. Pour hot water over all and allow to cool to lukewarm.
    2. Add eggs and remaining water. Thoroughly blend in flour and yeast. Beat for 1-2 minutes.
    3. Cover and refrigerate overnight.
    4. Roll 1/4 of dough into a square on a generously floured surface. The dough should be about 1/2 inch thick.
    5. 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.
    6. 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.
    7. Bake from 12-15 minutes or until the internal temperature reaches 190˚F and rolls are golden brown.
    8. 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.

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    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 159Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 106mgCarbohydrates: 22gFiber: 1gSugar: 5gProtein: 3g

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    sarah fantozzi

    Tuesday 24th of November 2020

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


    Tuesday 24th of November 2020

    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.


    Monday 16th of January 2012

    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


    Tuesday 15th of November 2011

    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.

    Paula D

    Tuesday 7th of September 2010

    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.


    Tuesday 7th of September 2010

    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.


    Sunday 28th of February 2010

    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.