1 cup Raisin Bran cereal 

1 cup granola* 

1 ½ cups water, room temperature (80⁰F) 

2 tablespoons unsalted butter, room temperature 

2 tablespoons brown sugar 

1 tablespoon honey 

1 tablespoon ground cinnamon 

2 tablespoons nonfat dry milk powder 

½ cup buttermilk, room temperature 

1 teaspoon salt 

2 ½ cups King Arthur Unbleached Bread Flour 

1 ⅓ cups King Arthur White Whole Wheat Flour 

½ cup raisins 

2 ¼ teaspoons active dry yeast


1 cup granola 

1 egg white, beaten 


*Quaker Natural Granola with Oats, Honey & Raisins


  1. Place Raisin Bran cereal and granola in a large plastic bag. Using a rolling pin finely crush. 
  2. Have ingredients at room temperature. Add the ingredients to the machine’s pan as suggested by the manufacturer. Start bread machine using the DOUGH cycle (about 1 ½ hours). Open the machine and touch the dough to check its consistency after 5 minutes. The dough should form a ball around the kneading blade. If it is too dry, add ½ to 1 tablespoon water; if dough is too wet, add 1 tablespoon flour at a time until the right dough consistency is reached. 
  3. Meanwhile, for topping, place 1 cup granola in bag; using rolling pin finely crush. Place egg white in small bowl and beat with fork. 
  4. When cycle is complete, remove dough and divide into 18 equal pieces; shape into uniform rolls. 
  5. Dip each roll in egg white and granola, lightly pressing granola onto dough. 
  6. Place rolls onto greased, 13 x18-inch sheet pans. Cover, let rise in warm place until double (45 to 60 minutes). 
  7. Bake in preheated 350⁰F oven 17 to 20 minutes, depending on size, or until golden brown. Remove rolls from pan and cool on wire rack. 


Makes 18 rolls.


If you do not have a bread machine follow these easy steps to make the dough, then continue with Step 3. 

  1. Place Raisin Bran cereal and granola in a large plastic bag. Using a rolling pin finely crush. 
  2. Have ingredients at room temperature. In electric mixer bowl, dissolve yeast in warm (100⁰ to 110⁰F) water. Let stand 10 minutes. 
  3. Add crushed Raisin Bran Cereal, granola and raisins. Add dry milk, buttermilk, brown sugar, honey, whole wheat flour, 2 cups bread flour, cinnamon, butter and salt. Mix 2 minutes on medium speed. 
  4. Gradually add enough of the remaining ½ cup bread flour to make slightly sticky dough. Knead dough by hand or with dough hook 8 to 10 minutes or until smooth and elastic. Place in lightly greased bowl, turning to coat top. Cover; let rise in warm place until doubled in bulk. Punch down dough.


Additional Note: This recipe makes 18 rolls, but it can also be made into smaller sizes that fit perfectly in the kids’ lunch for a snack.


One roll provides approximately 194 calories; 6 g protein; 38g carbohydrate; 3 g dietary fiber; 3 g fat (1 g saturated); 4 mg cholesterol; 50 mcg folate; 2 mg iron and 195 mg sodium.


Gale always enjoyed reading recipe books and cooking breakfast for her family when she was a child, but it was just a few years ago that she realized her true love for cooking and being in the kitchen. Although she enjoys creating new recipes for her two children, Gale finds most people still request her classic lemon bars or cinnamon rolls. Along with cooking and baking, Gale enjoys sampling her creations, reading and walking.