Originally called “Cloverleaf Bran Rolls”, this recipe is adapted from yet another delicoius Taste of Home recipe. I was going to call it just that, but then I realized that I shape them into knots most-no, all of the time. Therefore, its really false advertising to call them “Cloverleaf”. This recipe goes together fairly quickly, but like all yeast breads includes a bit of rising time. If you start about 2:oo, you should have them ready in time for dinner.
So any name you call them, give these a try soon!
Bran Roll Knots
Source: adapted from Marvel Herriman, via Taste of Home
- 1 cup All-Bran
- 1 cup boiling water
- 2 packages (1/4 ounce each) active dry yeast
- 1 cup warm water (110° to 115°)
- 1 cup canola oil
- 3/4 cup Agave Nectar
- 1 teaspoon salt
- 2 eggs, beaten
- 6 cups all-purpose flour
- In a small bowl, combine bran and boiling water; set aside. In another bowl, dissolve yeast in warm water.
- In a large bowl, combine oil, Agave 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 6-8 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 6 pieces. Roll out pieces of dough into logs, then tie into knots. Place on greased baking sheet. OR weigh the dough in grams and divide the weight by 32. Weigh each ball of dough accordingly
Cover and let rise 1 hour.
Bake at 350° for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Yield: 2 1/2 dozen.