Servings: 24
Yield: 24 Rolls
2 cups whole bran cereal
2 cups warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast
1/2 cup butter or margarine, softened
1/3 cup sugar
1 1/2 teaspoons salt
5 cups all-purpose flour*
2 eggs
1 8-ounce package chopped dates or pitted dates, snipped
CINNAMON SUGAR TOPPING
1/4 cup sugar
1 teaspoon ground cinnamon
1. In small bowl, combine bran cereal and 1 1/2 cups warm water; reserve.
2. Place remaining 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add bran mixture, butter, sugar, salt and 2 cups flour; blend well. (* To measure flour: Spoon into standard dry-ingredient measure; level with straight-edged knife.) Stir 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 pan cups. Spoon 1/3 cup batter into each cup. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1/1/2 hours.
4.Sprinkle each roll with 1/2 teaspoon Cinnamon Sugar Topping. Bake at 375ºF for 20 minutes or until done. Remove from pans; cool on wire racks. Makes 2 dozen rolls.
To Make Cinnamon Sugar Topping:
Combine 1/4 cup sugar and 1 teaspoon ground cinnamon, stir well.
Yield: 24 Rolls
2 cups whole bran cereal
2 cups warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast
1/2 cup butter or margarine, softened
1/3 cup sugar
1 1/2 teaspoons salt
5 cups all-purpose flour*
2 eggs
1 8-ounce package chopped dates or pitted dates, snipped
CINNAMON SUGAR TOPPING
1/4 cup sugar
1 teaspoon ground cinnamon
1. In small bowl, combine bran cereal and 1 1/2 cups warm water; reserve.
2. Place remaining 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add bran mixture, butter, sugar, salt and 2 cups flour; blend well. (* To measure flour: Spoon into standard dry-ingredient measure; level with straight-edged knife.) Stir 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 pan cups. Spoon 1/3 cup batter into each cup. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1/1/2 hours.
4.Sprinkle each roll with 1/2 teaspoon Cinnamon Sugar Topping. Bake at 375ºF for 20 minutes or until done. Remove from pans; cool on wire racks. Makes 2 dozen rolls.
To Make Cinnamon Sugar Topping:
Combine 1/4 cup sugar and 1 teaspoon ground cinnamon, stir well.
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