1 c. milk
1/2 c. + 1 tbsp. water
1 c. 100% Bran
1/2 c. butter (Promise brand)
4 to 4 1/2 c. flour
3 pkg. rapid-rise yeast
1/3 c. sugar
3/4 tsp. salt (or 1 tsp. if preferred)
3 eggs, at room temperature
Sesame seeds OR poppy seeds (optional)

Bring milk and 1/2 cup water to boil; remove from heat. Stir in bran and butter. Cool until just warm to touch.

Mix 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir warm liquid into dry ingredients. Mix in 2 eggs and enough additional flour, to make soft dough.

Grease top of dough, cover tightly and refrigerate from 2 to 24 hours. Punch dough down, turn out on lightly floured surface. Divide dough in half and proceed to shape as desired. Place in lightly greased bread pans.

This recipe makes wonderful crescents, twists or conventional dinner rolls. May be used successfully as loaves, Swedish tea twists, cinnamon rolls, or French bread. Is very easy to handle.

Beat remaining egg with 1 tablespoon water, brush on rolls. Sprinkle with sesame or poppy seeds.

Place the rolls about 2 inches apart. Cover with waxed paper and clean cloth. Let rise in warm draft-free place until double in size, about 30 minutes.