Heat water, sour cream and butter until very warm (120° to 130°F). Stir in bran; let stand 5 minutes. Combine 1 cup flour, sugar, undissolved yeast and salt in large mixer bowl; add bran mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes OR grease top of dough; cover tightly with plastic wrap and refrigerate 2 to 24 hours. Tip: If dough has been refrigerated, let it stand at room temperature 15 minutes before rolling it out. Divide dough in half; roll each half to 14-inch circle. Brush with melted butter. Combine herbs and 2 tablespoons cheese; sprinkle evenly over each circle. Cut each into 12 pie-shaped wedges. Roll up each wedge, beginning at wide end. Place, with points down, on 2 greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.Combine egg and water in small bowl to make Egg Glaze; brush crescents with Egg Glaze; sprinkle with remaining cheese. Bake at 375°F for 15 minutes or until golden, switching positions of sheets halfway through baking. Remove from sheets; cool on wire rack.