Bring water to boil; stir in bran and 1/3 cup butter. Let cool until very warm, 125º to 130ºF. In large bowl, combine 2 cups flour, 1/4 cup sugar, salt and undissolved yeast. Stir warm liquid into dry ingredients. Mix in eggs and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

Meanwhile, melt remaining butter; set aside. In separate bowl, combine remaining sugar and cinnamon; set aside.

Divide dough in half. On lightly floured surface, roll each half to 12-inch square. Evenly sprinkle with dates and nuts.* Roll up tightly as for jelly roll; seal seams. Cut each roll into 12 pieces. Dip each roll in melted butter; roll in cinnamon sugar mixture. Place in 2 greased 8 1/2- × 4 1/2- × 2 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 35 minutes.

Bake at 375ºF for 50 minutes or until done. Remove from pans; cool on wire racks. ____________________ To Make Cooked Filling: In medium saucepan, combine 1 cup water, 1 package (8-ounce) chopped dates or snipped pitted dates and 1/4 cup sugar over medium-high heat; bring to boil. Reduce heat; simmer 10 minutes, stirring occasionally. Cool. Stir in 1 cup chopped walnuts. Makes about 1 3/4 cups.