Cloverleaf Bran Rolls

These tender, delicious rolls are great for a gathering. They're especially good served warm!


2 dozen rolls


1 cup All-Bran
1 cup boiling water
2 (1/4 ounce) packages active dry yeast
1 cup warm water (110°F to 115°F/43°C to 46°C)
1 cup shortening
3/4 cup granulated (white) sugar
1 teaspoon salt
2 eggs, beaten
6 cups all-purpose flour


In a small bowl, combine bran and boiling water; set aside. In a another bowl, dissolve yeast in warm water.

In a large bowl, cream shortening, sugar and salt. Add eggs and yeast mixture; mix well. Add bran mixture and 2 cups flour; beat well. Gradually add enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface. Divide into six portions; divide each into 12 pieces. Shape each into a ball; place three balls in each greased muffin cup. Cover and let rise until doubled, about 1 hour.

Preheat oven to 350°F (177°C). Bake for 15 to 18 minutes or until lightly browned. Remove from pans to wire cooling racks. Serve warm.

Estimated Time

Preparation Time: 40 minutes
Rising Time: 2 hours
Bake Time: 15 minutes

Nutritional Information

1 serving (1 each) equals 225 calories, 9 g fat (2 g saturated fat), 18 mg cholesterol, 111 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein.

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