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 375oF oven for 20 to 25 minutes or until done. Remove from muffin cups; let rolls cool on wire racks.
TIP: If using dark or coated nonstick muffin pans, check rolls at minimum bake time to prevent over-browning, or decrease oven temperature slightly.