Nutty Bran Fan Tans

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

Nutty Bran Fan Tans


24 Rolls



Prep Time


Bake Time

20 minutes

Chill Time

2 to 24 hours

Rest Time

15 minutes

Rise Time

45 minutes

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


  1. 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.
  2. Punch dough down; let stand at room temperature for 15 minutes.
  3. 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.
  4. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
  5. Bake at 375°F for 15 to 20 minutes or until golden brown. Remove from pans; cool on wire racks.

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