1 cup water
1 cup 100% bran
1/2 cup margarine
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
2 packages Fleischmann's Rapid Rise Yeast
3/4 cup plus 2 tablespoons sugar
1 teaspoon salt
2 eggs, at room temperature
1 8-ounce package chopped dates or pitted dates, snipped
3/4 teaspoon ground cinnamon
1 1/2 cups chopped walnuts
Servings: 24 / Yield: 2 loaves
1. Bring water to boil; stir in bran and 3 tablespoons margarine. Let cool until very warm, 125 to 130F. Mix 2 cups flour, undissolved yeast, 2 tablespoons sugar and salt in large bowl. Stir warm liquid into dry ingredients. Mix in eggs, dates and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

2. Combine remaining 3/4 cup sugar with cinnamon; reserve. Divide dough into 40 pieces. Roll into balls. Melt remaining 5 tablespoons margarine. Dip balls in margarine and roll in sugar mixture. Grease 2 (8 1/2- 4 1/2-inch) loaf pans. In each pan, layer (in order): 1/4 cup walnuts, 10 balls, 1/4 cup walnuts, 10 more balls and 1/4 cup walnuts. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

3. Bake at 375F for 25 minutes or until done. If needed, cover with foil during last 10 minutes to prevent excess browning. Cool in pans on wire rack for 15 minutes. Remove from pans to rack to cool completely.

Makes 2 loaves or 24 rolls


Prepare dough as directed except add 3/4 cup walnuts to dough along with dates. Knead and let rest as directed. Combine remaining 3/4 cup sugar with cinnamon; reserve. Divide dough into 24 pieces. Roll each to 6-inch rope; shape into coils. Melt 5 tablespoons margarine. Dip each coil in margarine and roll in sugar mixture. Place in 24 greased 2 1/2-inch muffin pan cups. Sprinkle with remaining walnuts. Cover and let rise as directed. Bake at 375F for 15 minutes or until done. Remove from pans; cool on wire racks.


Prepare dough and shape into balls as directed. Pour 1/2 cup maple syrup in bottom of greased 10-inch tube pan. Sprinkle with 1/2 cup walnuts. Dip 20 balls in melted margarine and arrange in pan. Sprinkle with remaining walnuts. Dip remaining balls in margarine and place in pan. Top with remaining syrup. Cover, let rise and bake as directed, increasing baking time to 35 minutes. Cool on wire rack.