All-Bran Refrigerator Rolls (Chill Dough Before Shaping)
These soft yeast rolls are made with classic All-Bran cereal and a sweet, enriched dough that chills overnight. Shape the rolls the next day, let them rise while you’re out, and bake them fresh just in time for dinner.
36
rolls
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 butter (2 sticks), 3/4 cup sugar, 1 1/2 teaspoon salt, and 1 cup All-Bran in a large mixer bowl. Pour 1 cup water over all and allow to cool to lukewarm.
- Mix the dough: Add 2 large eggs and 1 cup water. Thoroughly blend in 6 cups 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.
Nutritional Information
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