Bran Muffin Rolls

Name: Bran Muffin Rolls
Total time: 2 h 5 min
Yield: 24 rolls
Ingredients: 1 package (8 ounces) chopped pitted dates; 1-1/2 cups wheat bran; 2-1/4 cups warm water (100° to 110°F); 2 (2-1/4 tsp.) envelopes Fleischmann's® Traditional Yeast; 1/2 cup ground flaxseed; 6 tablespoons butter OR margarine, melted; 1/4 cup sugar; 2 tablespoons wheat gluten; 1-1/2 teaspoons salt; 2-1/2 to 2-3/4 cups whole wheat flour; 2 large eggs; 2 cups all-purpose flour; 2 tablespoons coarse sugar OR sugar; 1/4 teaspoon ground cinnamon; 2 tablespoons melted butter

Beginner • 24 rolls • 2 hr 5 min

Place dates in a small bowl. Add enough hot water to cover dates; set aside. Combine wheat bran and 1-3/4 cups warm water in a small bowl; let stand 5 minutes. Place remaining 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add bran mixture, flaxseed, 6 tablespoons butter, sugar, wheat gluten, salt and 2 cups whole wheat flour; blend well. Drain dates; add to batter with eggs, all-purpose flour and enough remaining whole wheat flour to make a stiff batter. Cover bowl tightly with plastic wrap.

Ingredients

1 package (8 ounces) chopped pitted dates
1-1/2 cups wheat bran
2-1/4 cups warm water (100° to 110°F)
2 (2-1/4 tsp.) envelopes Fleischmann's® Traditional Yeast
1/2 cup ground flaxseed
6 tablespoons butter OR margarine, melted
1/4 cup sugar
2 tablespoons wheat gluten
1-1/2 teaspoons salt
2-1/2 to 2-3/4 cups whole wheat flour
2 large eggs
2 cups all-purpose flour

Topping:

2 tablespoons coarse sugar OR sugar
1/4 teaspoon ground cinnamon
2 tablespoons melted butter

Method

Place dates in a small bowl. Add enough hot water to cover dates; set aside.
Combine wheat bran and 1-3/4 cups warm water in a small bowl; let stand 5 minutes. Place remaining 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add bran mixture, flaxseed, 6 tablespoons butter, sugar, wheat gluten, salt and 2 cups whole wheat flour; blend well. Drain dates; add to batter with eggs, all-purpose flour and enough remaining whole wheat flour to make a stiff batter. Cover bowl tightly with plastic wrap.
Refrigerate 2 to 24 hours. Remove from refrigerator. Stir batter down. Grease 24 (2-1/2-inch) muffin pan cups. (Do NOT use paper liners as rolls will stick to the paper.) Spoon 1/3 cup batter into each cup. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 80 minutes.
For topping, combine sugar and cinnamon, if desired, in a small bowl. Brush rolls gently with melted butter. Sprinkle 1/4 teaspoon topping over each roll.
Bake in preheated 375°F oven for 20 to 25 minutes or until done. Remove from muffin cups; let rolls cool on wire racks.