All-Bran Refrigerator Rolls (Chill Dough Before Shaping)
Sneak Preview: Soft yeast rolls made with All-Bran cereal and a chilled overnight dough. Shape them ahead of time, let them rise while you’re out, and bake just before serving.
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This is the one and only yeast roll recipe on my site that doesn’t use a bread machine—and it’s stayed in rotation for good reason. These soft, slightly sweet rolls are made with All-Bran cereal and an old-school overnight dough. These rolls feel a little healthier thanks to the All-Bran… just don’t peek at the sugar content.
Mix the dough up to three days ahead and place in the fridge. Then shape and bake fresh the next day. It’s perfect for holidays or Sundays when you need hot rolls on the table—without having to fuss the morning of.
Shared & Loved
“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
- BUTTER: Adds richness. Original recipe used shortening—substitute all or half if preferred.
- SUGAR: ¾ cup makes a noticeably sweet roll. Reduce to ½ cup if desired.
- SALT: Enhances flavor and balances the sweetness.
- ALL-BRAN CEREAL: Must be classic All-Bran. Fiber One does not dissolve properly.
- WATER: Used twice—once hot (to soften the bran), once lukewarm (for mixing).
- EGGS: Add moisture and structure. Use large eggs.
- YEAST: Use instant, bread machine, or active dry. If using active dry, dissolve it first.
- UNBLEACHED ALL-PURPOSE FLOUR: Preferred for better texture, but bleached flour works in a pinch.
How to Shape the Rolls
- Divide the chilled dough into four equal sections.
- Roll one section into a square about ½ inch thick on a well-floured surface.
- Cut the square into 6–8 strips, depending on your preferred roll size.
- Roll each strip gently to round the edges and form a rope.
- Tie each rope into a simple knot and place on a parchment-lined baking sheet.
Tips That Make a Difference
- Chill Time Matters: Don’t skip the overnight chill—this dough is sticky and needs time to firm up before shaping.
- Grease Your Hands: Lightly oil or flour your hands to make shaping knots easier.
- Use a Thermometer: For soft, fully baked rolls, aim for an internal temp of 190°F (88°C).
- Flexible Dough, Flexible Shapes: Knots are fun, but the dough also works well for balls, crescents, or large rounds for buns.
All-Bran Refrigerator Rolls (Chill Dough Before Shaping)
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
- 4 teaspoons yeast instant or bread machine (See note in the post about using regular yeast)
Instructions
- Soften the bran: 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.
- Mix the dough: 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.
- Chill overnight: Cover and refrigerate for at least 8 hours, or up to 3 days.
- Shape the rolls: Divide dough into four parts. Roll one section into a ½-inch thick square. Cut into 6-8 strips (I prefer bigger rolls so I do 6 strips), roll into ropes, and tie into knots (or shape as desired). Place on a parchment-lined baking sheet.
- Rise until puffy: Cover and let rise until nearly doubled, 1–2 hours. Preheat oven to 375°F (190°C) near the end of the rise.
- Bake and cool: Bake 12–15 minutes until golden and the centers reach 190°F. Cool on a wire rack to prevent soggy bottoms.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ About All-Bran Refrigerator Rolls
Yes—refrigerate the dough for up to 3 days before shaping and baking.
Yes. Freeze after shaping but before rising. Thaw, let rise until puffy, and bake as directed.
No. Fiber One and similar cereals don’t dissolve properly. Use classic All-Bran for best results.
Absolutely. Roll it out, spread with butter, cinnamon, and sugar, then shape and bake as usual.
The recipe is too big for the majority of bread machines. With that much flour, your machine could easily overheat. Better to use a stand mixer which will do a better job of mixing that much flour.
Final Thoughts
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!
These are my FAVORITE Rolls for 60 plus Years!
Hi Barbara,
60 years? I knew this recipe had been around for a long time but didn’t realize it had been that long. What a great testimonial!!
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)
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.
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.
Could this recipe be made in the bread machine?
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.
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 ?
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.
what temp do you set it at i cant seem to find it on the recipe sheet that i had printed out?
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.
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
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.
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.
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.
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.
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.
Those rolls are so perfectly twisted! I really like the picture where the little pats of butter are half-melted. *sigh*
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!
Mmmm, those look de-lish! I love refrigerator type rolls.
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!
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.
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 🙂
These look wonderful! I have trouble fitting in yeast breads because of all the rising times, thanks for the shortcuts.
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!
Paula,
What gorgeous rolls. I make yeast bread or rolls every Sunday, therapy I think, these will be a perfect fit for our table.
Mimi
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.)
That’s such a beautiful homemade roll. Nothing beats homemade bread. I would love to try that.