3/4 cup all-bran cereal

1/3 cup sugar

1-1/2 teaspoons salt

1/2 cup butter OR margarine, cut up

1/2 cup boiling water

1/2 cup warm water (100° to 110°F)

2 envelopes Fleischmann’s® Active Dry Yeast

1 egg (at room temperature), beaten

3-1/4 to 3-3/4 cups all-purpose flour

2 tablespoons butter, melted

Combine cereal, sugar, salt and butter in a medium bowl.  Add boiling water; stir until butter is melted.  Set aside to cool to lukewarm.   

Pour warm water into a large, warm mixing bowl.  Sprinkle in yeast; stir until softened.  Add lukewarm cereal mixture, egg and enough flour to make a stiff dough.   

Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes.  Place in a greased bowl, turning once to grease top.  Cover; let rise in a warm, draft free place until doubled, about 1 hour.   

Punch dough down; divide in half.  Divide each half into 12 equal pieces.  Form each piece into a smooth round ball.  Place in greased (2-1/2 x 1-1/2 inch) muffin pans OR in 2 greased 8-inch round cake pans.  Brush rolls with 2 tablespoons melted butter.  Cover; let rise in a warm, draft free place until doubled, about 1 hour.   

Bake in a preheated 375°F oven for 20 to 25 minutes, or until done.  Remove from pans and cool on wire racks.  Serve warm.