Nutty Bran Fan Tans

Admittedly, these take a bit more time to make than the usual rolls, but you'll the results: light, buttery layers, and a delicious, nutty taste.


Details

Difficulty

Advanced

Yield

24 Rolls

Prep Time

01 hours 15 minutes

Chill Time

2 to 24 hours

Rest Time

15 minutes

Rise Time

45 minutes

Bake Time

20 minutes

Ingredients


  • 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® RapidRise Yeast
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 2 eggs
  • 1 cup finely chopped walnuts OR pecans
  • shortening

Directions


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.