All-Bran® Batter Rolls
Recipe from Kellogg's

Make these golden, butter-topped rolls for Sunday dinner. They'll disappear in a flash!

All-Bran® Batter Rolls

by 2  people

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Servings: 16
Prep Time: 20 mins
Total Time: 2 hrs
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  • 1   
    All-Bran® Original or 1 cup All-Bran® Bran Buds®
  • 2 1/2  cups 
    all-purpose flour
  • 2   tablespoons 
  • 1 1/2  teaspoons 
  • 1   package 
    dry yeast
  • 1   cup 
  • 1/2  cup 
  • 2   tablespoons 
    margarine or butter
  • 1   
    egg, slightly beaten
    Poppy seed, optional
    Sesame seed, optional
In large electric mixer bowl, mix together Kellogg's® All-Bran® cereal, 1 cup flour, sugar, salt and yeast. Set aside.
In small saucepan, heat milk, water and margarine until warm (115 degrees F to 120 degrees F). Add to cereal mixture, beating on low speed until combined. Reserve 1 tablespoon of egg. Add remaining egg to cereal mixture. Beat 30 seconds at low speed of electric mixer, scraping bowl constantly. Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make stiff batter. Cover loosely. Let rise in warm place until double in volume. Stir down batter. Portion batter evenly into sixteen 2-1/2-inch muffin-pan cups coated with cooking spray. Brush tops of rolls with reserved egg. Sprinkle with poppy or sesame seed, if desired.
Bake at 400 degrees F for 18 minutes or until golden brown. Serve warm.

For lighter texture rolls, after portioning dough into muffin-pan cups, let rise in warm place until almost double in volume. Do not cover. Bake at 400 degrees F about 15 minutes or until golden brown.
Nutrition information
Per Serving: cal. (kcal) 110, Fat, total (g) 3, chol. (mg) 15, sat. fat (g) 1, carb. (g) 20, fiber (g) 2, sugar (g) 3, pro. (g) 4, vit. A (IU) 194, vit. C (mg) 2, sodium (mg) 280, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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