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Nutty Bran Fan Tans

  • Expert
  • 24 Rolls
  • 40 min
Baking Success Or Baking Mess


1 cup milk
1/2 cup water
1 cup 100% bran cereal
2/3 cup butter or margarine
4-1/4 to 4-1/2 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1/4 cup sugar
3/4 teaspoon salt
2 eggs
1 cup finely chopped walnuts OR pecans


Heat water and milk to a boil; remove from heat. Stir in bran and 1/3 cup butter. Let cool until very warm (120° to 130°F). Mix 2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl. Stir warm liquid into dry ingredients. Mix in eggs and enough additional flour to make a soft dough. Grease top of dough. Cover tightly and refrigerate 2 to 24 hours.

Punch dough down; let stand at room temperature for 15 minutes. Divide dough in half; roll one half to 13 X 12 inches on lightly floured surface. Melt remaining butter; brush on dough. Cut 13 X 2-inch strip from rectangle; reserve. Sprinkle 1/2 cup nuts over remaining dough; cut lengthwise into 5 (2-inch-wide) strips. Stack strips, placing reserved strip, butter-side down, on top of stack. Cut crosswise into 12 equal pieces. Place cut-side up in 12 greased 2-1/2-inch muffin-pan cups. Repeat with remaining dough. Brush tops of rolls with remaining butter.

Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Bake at 375°F for 15 to 20 minutes or until golden brown. Remove from pans; cool on wire racks.

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