Recipe: Bran Breakfast Rolls (with dates, batter rolls, refrigerator dough)

BRAN BREAKFAST ROLLS

2 cups whole bran cereal
2 cups warm water (105 to 115 degrees F), divided use
2 packages Fleischmann's Active Dry Yeast
1/3 cup sugar
1 1/2 teaspoons salt
1/2 cup butter or margarine, softened
5 cups all-purpose flour, divided use
2 eggs
1 package chopped or pitted dates, snipped
Cinnamon Sugar Topping (recipe follows)

Combine bran and 1 1/2 cups water; reserve.

Place remaining 1/2 cup 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 3 cups flour to make stiff batter. Cover bowl tightly with plastic wrap. Refrigerate 2 hours or up to 2 days.

WHEN READY TO BAKE:
Grease 24 (2 1/2-inch) muffin cups.

Remove batter from refrigerator. Stir batter down. Spoon 1/3 cup batter into each prepared muffin 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.

Bake in a preheated 375 degrees F oven for 20 minutes or until done. Remove from pans; cool on wire rack .

TO MAKE CINNAMON SUGAR TOPPING:
Combine 1/4 cup sugar and 1 teaspoon ground cinnamon.

Makes 24 rolls
Adapted from source: Fleischmann's Yeast