Bran Rolls

• 1 c. Crisco
• 3/4 c. sugar
• 1 c. All-Bran
• 1 1/2 tsp. salt
• 2 eggs, beaten
• 2 pkg. yeast
• 1 c. lukewarm water
• 5 1/2 c. flour
• 1 c. boiling water

1. Put Crisco, bran, sugar and salt in a mixing bowl.
2. Add boiling water, stirring until shortening is melted.
3. Let mixture stand until lukewarm.
4. Add beaten eggs.
5. Soften yeast in lukewarm water and add to mixture.
6. Add half flour and beat until batter is smooth.
7. Add remaining flour and beat well.
8. Cover bowl closely and place in refrigerator overnight or until ready to use.
9. Roll on lightly floured board to 1/2-inch thickness.
10. Cut with biscuit cutter.
11. Put small amount of soft butter on top and fold over to make Parkerhouse rolls.
12. Place close together on a baking sheet. Let rise in a warm place about 1 1/2 to 2 hours.
13. Bake at 375u0b0 for about 15 minutes.

crisco, sugar, allbran, salt, eggs, yeast, water, flour, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=352453 (may not work)