Bran Breakfast Rolls

[Chef]

2 cups whole bran cereal
2 cups warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast
1/3 cup sugar
1 1/2 teaspoons salt
1/2 cup butter or margarine, softened
2 eggs
5 cups all-purpose flour
1 package chopped or pitted dates, snipped

CINNAMON SUGAR TOPPING
1/4 cup sugar
1 teaspoon ground cinnamon
Servings: 24
1. Combine bran and 1 1/2 cups water; reserve.

2. Place remaining warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, salt, butter, bran mixture and 2 cups flour. Mix in eggs, dates and remaining flour to make stiff batter. Cover bowl tightly with plastic wrap. Refrigerate 2 hours or up to 2 days.

3. Remove from refrigerator. Stir batter down. Grease 24 (2 1/2-inch) muffin cups. Spoon 1/3 cup batter into each cup. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Sprinkle each roll with 1/2 teaspoon Cinnamon Sugar Topping.

4. Bake at 375º for 20 minutes or until done. Remove from pans; cool on wire rack .

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To Make Cinnamon Sugar Topping:

Combine 1/4 cup sugar and 1 teaspoon ground cinnamon.


Yield: 24 Rolls