Combine bran and 1 1/2 cups water; reserve.

Place remaining warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, salt, butter, bran mixture and 2 cups flour. Mix in eggs, dates and remaining flour to make stiff batter. Cover bowl tightly with plastic wrap. Refrigerate 2 hours or up to 2 days.

Remove from refrigerator. Stir batter down. Grease 24 (2 1/2-inch) muffin cups. Spoon 1/3 cup batter into each cup. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Sprinkle each roll with 1/2 teaspoon Cinnamon Sugar Topping.

Bake at 375º for 20 minutes or until done. Remove from pans; cool on wire rack . ___________________ To Make Cinnamon Sugar Topping: Combine 1/4 cup sugar and 1 teaspoon ground cinnamon.