1 c. Nabisco 100% Bran cereal
1 c. boiling water
1/2 c. corn oil butter
3 1/2 to 4 c. all-purpose flour
2 pkg. Fleischmann's Rapid Rise yeast
2 tbsp. sugar
1 tsp. salt
2 eggs, at room temperature
1 c. chopped or pitted dates, snipped
1 c. walnuts or pecans, chopped
1/2 c. maple-flavored syrup

Mix bran cereal, water and 1/4 cup butter; cool until very warm, 125 to 130 degrees.

In large bowl, mix 2 cups flour, undissolved yeast, sugar and salt; stir in warm bran mixture. Mix in eggs, dates and enough additional flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

Divide dough into 20 pieces; shape into balls. Melt remaining 1/4 cup butter; dip balls in butter. Place 10 balls in greased 9x5x3 inch loaf pan; sprinkle with 1/2 cup chopped nuts. Repeat layer. cover; let rise in warm, draft-free place until doubled in size, 45 to 60 minutes. Bake at 375 degrees for 35 to 40 minutes or until done.

To prevent over browning, loosely cover with foil during last 10 minutes. Remove from oven; slowly drizzle syrup over loaf. Cool completely on wire rack. Makes 1 loaf or 18 rolls.

BRAN BUBBLE ROLLS:

Prepare dough as above; divide into 18 pieces. Roll dough pieces into 6-inch ropes; coil ropes and place in 18 greased 2 1/2 inch muffin pan cups.

Melt remaining 1/4 cup butter; brush over rolls. Sprinkle rolls with nuts; press in lightly. Cover; let rise as directed above. Bake at 375 degrees for 15 minutes or until done. Drizzle rolls with syrup and cool as above.