Best Bran Buns Recipes
WHOLE WHEAT BRAN BUNS
I like adding extra fiber to our breads. I use natural wheat bran - not the bran cereals. This recipe is based on a Challah, or Egg Bread, recipe. You could also use it for rolls, or turn it into cinnamon-raisin bread.
Provided by Susan Feliciano
Categories Other Breads
Time 3h5m
Number Of Ingredients 10
Steps:
- 1. In a large bowl or stand mixer, stir together the warm water, salt, honey, molasses, and eggs. Beat in the whole wheat flour, bran, wheat gluten, and yeast. Using a dough hook or large spoon, beat about 2 minutes. Dough will be very sticky. Turn dough into a large greased bowl, cover, and let rise in a warm place for 1 hour.
- 2. After rising, punch down and let rest 20 minutes. Turn dough out onto a board dusted with 1/2 cup of the unbleached bread flour. Knead lightly, working in enough bread flour to make it smooth and elastic.
- 3. Divide dough into 12 pieces, and roll into balls, larger than a golf ball but smaller than a tennis ball. Place evenly in a well-greased 9" x 13" pan. Let rise until double in volume, about 45 minutes to an hour.
- 4. Bake in a preheated oven at 350 degrees for about 25-30 minutes. Do not overbake. Buns should still be soft-feeling, but sound a bit hollow when tapped on the bottom. Remove from oven and brush tops with melted butter. Remove from pan before separating and place on cooling rack. Allow to cool prior to separating into buns. Use a sharp knife for this to get evenly-sized buns. Store tightly wrapped. Refrigerate if leftover for more than 2 days.
BRAN BUNS
I grew up on a ranch with 20 brothers and sisters, so I learned to cook at an early age. After college, I went to work on a farm. My employer's wife shared this recipe with me.
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Place bran in a bowl. Heat 1 cup water to 120°-130°; pour over cereal to soften. Set aside. Place yeast in a bowl. Heat remaining water to 110°-115°; pour over yeast to dissolve. Add 2 tablespoon sugar; let stand for 5 minutes. Add the eggs, oil, salt, bran mixture and remaining sugar; mix well. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
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