Mama’s All-Bran Cloverleaf Rolls

bran roll to post 2These rolls were a fixture of our holiday meals growing up in Mississippi.  The warm, sweet smell of this bread in the oven brings back lots of wonderful memories. I reconfigured them as cloverleaf rolls, which makes a simple recipe even easier.  And who doesn’t love pulling apart cloverleaf rolls and slathering the thirds with butter! This recipe will make 20-24 rolls, depending on the size of your muffin tins.

************************************

2 1/4 cups whole milk

1/2 cup sugar

1/2 cup vegetable shortening

1 cup Kellogg’s All-Bran cereal

1 package yeast

4 cups all-purpose flour, divided

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

4 tablespoons melted unsalted butter (for brushing tops)

flakey salt, such as Maldon Sea Salt (for sprinkling tops)

In a medium saucepan, bring milk, sugar and shortening to a simmer, stirring to dissolve the sugar.  Set aside to cool a bit.  When it is no longer hot, but still warm, sprinkle the yeast over the milk and let sit a few minutes until it begins to foam.  Stir in All-Bran and 2 cups of the flour. Cover with a clean towel and let sit in a warm spot until mixture has doubled in size.  This will take 45 minutes or so.  Meanwhile, in a small bowl, whisk together the remaining 2 cups of flour with the salt, baking soda and baking powder.  And get your pans ready by lightly greasing two 12-count muffin tins.

When yeast mixture has risen, use a large wooden spoon to stir in the remaining flour mixture.  To form the cloverleafs, roll the dough into balls, about the size of whole walnuts and place three in each muffin cup.  Cover the pans lightly with a clean towel, let rise until doubled in size (about an hour). Preheat oven to 400 degrees.  Lightly and gently brush the risen rolls with melted unsalted butter (a silicone brush is best for this because you don’t want to delate the rolls) and sprinkle very lightly with flakey salt.  Bake 10-12 minutes until rolls are golden.  Serve immediately.

Make ahead option:  After you have placed the dough balls into the muffin tins, cover with plastic wrap and refrigerate up to overnight.  Before baking, remove from refrigerator, remove plastic wrap and cover lightly with a clean towel and let rise.  Brush with butter, sprinkle lightly with salt and bake as directed above.

***************************************

Comments

  1. says

    My Mother, also, made dinner rolls in muffin tins. Like you, their scent from the oven is a quick trip back to my youth. This recipe sounds delicious and it’s great that it makes 24 rolls. (I can go back for thirds without worrying whether someone will get shortchanged. :)

Leave a Reply