Whole Wheat Bran Buns

Susan Feliciano


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.

pinch tips: How to Knead Dough



12 buns


2 Hr 30 Min


35 Min


1 1/3 c
water, warmed to 105 degrees
1 3/4 tsp
2 Tbsp
2 Tbsp
eggs, slightly beaten
3 1/4 c
whole wheat flour
1 c
natural wheat bran, firmly packed
1 1/2 Tbsp
vital wheat gluten
1 Tbsp
active dry yeast (quick)
1 c
unbleached bread flour

Directions Step-By-Step

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.
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.
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.
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.

About this Recipe

Course/Dish: Other Breads