DIRECTIONS

1. Combine 1-1 / 2 cups flour, sugar, undissolved yeast, and salt in large mixing bowl. Heat milk, water, and butter until almost boiling. Pour over bran; let stand 5 minutes. Allow mixture to cool until very warm (120^° to 130^°F). Add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
2. Divide dough in half on lightly floured surface. Shape as desired.* Place rolls, about 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Beat remaining egg with 1 tablespoon water; brush on rolls. Sprinkle with seed, if desired.
3. Bake at 375^°F for 15 minutes or until done. Remove from sheets; cool on wire racks. Shaping the dough:
4. Crescents: Roll each half to 14-inch circle. Cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Curve ends slightly to form crescents. Knots: Divide each half into 12 equal pieces; roll each to 9-inch rope. Tie once loosely. Coils: Divide each half into 12 equal pieces; roll each to 9-inch rope. Coil each rope and tuck end under the coil.
5. Twists: Divide each half into 12 equal pieces; roll each into 12-inch rope. Fold each rope in half and twist together. Pinch ends to seal.
6. Sandwich Rolls: Divide each half into 6 equal pieces. Roll each piece to 5 x 5-inch ovals. Roll up tightly as for jelly roll. Pinch seam and ends to seal. Place on greased baking sheets, about 2 inches apart. After rising and brushing with egg wash, make 3 diagonal slashes with sharp knife on each roll. Bake as directed.