ALL BRAN ROLLS
My grandmothers famous all bran roll recipe. It's a favorite at our house during the holiday season!
Provided by Chef Jessica 87
Categories Breads
Time 30m
Yield 3 1/2 dozen rolls
Number Of Ingredients 9
Steps:
- Pour boiling water over all bran cereal.
- Stir in shortening, sugar and salt. Continue stirring until shortening is melted. Let stand until cool.
- Dissolve yeast in warm water.
- Add yeast and eggs to bran mixture.
- Stir in flour. Turn onto floured cloth. Knead until smooth.
- Place in greased bowl.
- Cover and let rise until doubled in size.
- Knead down. Make into rolls and place in well greased baking pan. Let rise until double in size.
- Bake at 375 degrees until golden brown.
Nutrition Facts : Calories 1555.6, Fat 64.4, SaturatedFat 16, Cholesterol 120.9, Sodium 1418.3, Carbohydrate 220.1, Fiber 11.2, Sugar 46.3, Protein 28.8
NO-KNEAD BRAN ROLLS
What could be more delicious than classic homemade yeast rolls!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h35m
Yield 24
Number Of Ingredients 8
Steps:
- In large bowl, mix 1 3/4 cups of the flour, the cereal, brown sugar, salt and yeast. Add water, shortening and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.
- Stir in enough remaining flour to make dough easy to handle. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size.
- Grease 2 (9-inch) round pans with shortening or cooking spray. Gently push fist into dough to deflate; divide into 24 equal pieces. With greased hands, shape each piece into a ball (dough will be slightly sticky). Place 12 balls in each pan. Cover; let rise in warm place about 45 minutes or until dough has doubled in size.
- Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Serve warm or cool.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Roll, Sodium 105 mg, Sugar 2 g, TransFat 0 g
BRAIDED CINNAMON ROLL KNOTS
Perfect for a holiday morning, these beautiful, individually baked rolls take a little more care and attention as you braid each one, but the finished product is well worth it. They are a showstopper that will have everyone asking how you did it-and lucky for you the process is much easier than it looks. Be sure to use a nonstick muffin tin so the rolls slip right out while they are still warm and gooey.
Provided by Food Network Kitchen
Time 2h40m
Yield 12 rolls
Number Of Ingredients 12
Steps:
- Whisk together the flour, granulated sugar, yeast and 1 teaspoon salt in the bowl of a stand mixer fitted with the dough hook.
- Combine the milk and 4 tablespoons of the butter in a small saucepan and heat over medium until the butter melts. Remove from the heat and let cool until the milk mixture is about 120 degrees F. Beat in the eggs.
- Add the milk mixture to the flour mixture. Mix on medium speed until all the flour is incorporated, about 3 minutes. Increase the speed to high and mix until the dough forms a ball and pulls away from the sides of the bowl, about 5 minutes. Grease a medium bowl with butter and add the ball of dough, flipping to coat. Cover the bowl with plastic wrap and put in a warm place until doubled in size, about 1 hour.
- Meanwhile, whisk the brown sugar, cinnamon and remaining 1/2 teaspoon salt in a medium bowl. Stir in the remaining 6 tablespoons butter until well combined and spreadable; set aside.
- Generously flour a work surface and roll the dough out into a 12-by-15-inch rectangle with one of the shorter ends closest to you. Spread the brown sugar mixture evenly over the dough all the way to the edges. Fold the edge closest to you up and over a third of the way, then fold the top edge down to cover it like a letter. Pinch the edges closed to seal in the filling. Flip it over the dough so the seam is on the bottom and roll again into an 8-by-12-inch rectangle.
- Using a sharp knife, cut the dough into twelve 1-inch-wide strips. Working one at a time and starting 1/2 inch in from one end, cut each strip of dough lengthwise into 3 smaller strips so they remained attached at the top. Braid the three strips together, lightly pinch the ends and gently roll the braid into a spiral. Tuck the rolled dough into a nonstick muffin tin with the uncut end at the bottom of the cup and the braided side up. Repeat with the remaining dough. Cover the tin with plastic wrap and put in a warm place until puffy, about 45 minutes.
- Preheat the oven to 350 degrees F.
- Bake the cinnamon rolls, rotating the pan halfway through, until golden, about 20 minutes. Let cool in the pan for 5 minutes and then turn out onto a wire cooling rack.
- Whisk the confectioners' sugar, cream and vanilla in a small bowl until smooth and spread on the rolls while they are still warm.
GARLIC KNOTTED ROLLS
Using frozen yeast dough is an easy way to make homemade rolls. These cute knots add a special touch to any menu.
Provided by Taste of Home
Time 30m
Yield 10 rolls.
Number Of Ingredients 7
Steps:
- Pat out dough on a work surface; sprinkle with minced onion and knead until combined. Divide dough in half. Shape each half into 5 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot. Tuck ends under. Place rolls 2 in. apart on a greased baking sheet., In a small skillet over medium heat, melt butter. Add garlic and salt; cook and stir 1-2 minutes. Brush over rolls. Cover and let rise until doubled, about 30 minutes., Preheat oven to 375°. Brush tops with egg; if desired, sprinkle with poppy seeds. Bake until golden brown, 15-20 minutes.
Nutrition Facts : Calories 168 calories, Fat 6g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 315mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
BRAN KNOT ROLLS
'I save time by using my bread machine to mix the dough for these rolls,' writes Rosalea Hoeft of Kimball, Minnesota. 'Full of bran flavor, they come out of the oven with a tender crust every time.'
Provided by Allrecipes Member
Time 25m
Yield 14
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
- When cycle is completed, turn dough onto a lightly floured surface. Punch down. Cover and let rest for 10 minutes. Divide into 14 pieces; roll each into a rope. Tie into a knot; pinch ends and tuck under. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Brush with egg white. Bake at 375 degrees F for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 24.5 g, Cholesterol 13.3 mg, Fat 8.5 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 122.5 mg, Sugar 5.1 g
NO-KNEAD KNOT ROLLS
My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher, Omaha, Nebraska
Provided by Taste of Home
Time 35m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Beat in egg and shortening. Stir in enough remaining flour to form a soft dough (do not knead). Cover and refrigerate overnight., Punch dough down and divide into 4 portions; roll each portion into a 14x12-in. rectangle. Spread 2 tablespoons butter over dough. Fold in half lengthwise; cut into 12 strips. Tie each strip into a knot; tuck and pinch ends under. Place 2 in. apart on greased baking sheets. Repeat with remaining dough. , Cover and let rise until doubled, about 1 hour. Bake at 400° until golden brown, 10-12 minutes. Remove to wire rack to cool.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 119mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
BRAN KNOT ROLLS
'I save time by using my bread machine to mix the dough for these rolls,' writes Rosalea Hoeft of Kimball, Minnesota. 'Full of bran flavor, they come out of the oven with a tender crust every time.'
Provided by Allrecipes Member
Time 25m
Yield 14
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
- When cycle is completed, turn dough onto a lightly floured surface. Punch down. Cover and let rest for 10 minutes. Divide into 14 pieces; roll each into a rope. Tie into a knot; pinch ends and tuck under. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Brush with egg white. Bake at 375 degrees F for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 24.5 g, Cholesterol 13.3 mg, Fat 8.5 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 122.5 mg, Sugar 5.1 g
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