Cloverleaf Bran Rolls

• 1 cup All-Bran
• 1 cup boiling water
• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 1 cup shortening
• 3/4 cup sugar
• 1 teaspoon salt
• 2 eggs, beaten
• 6 cups all-purpose flour

1. In a small bowl, combine bran and boiling water; set aside. In another bowl, dissolve yeast in warm water.
2. In a large bowl, cream shortening, sugar and salt. Add eggs and yeast mixture; mix well. Add bran mixture and 2 cups flour; beat well. Gradually add enough remaining flour to form a soft dough.
3. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface. Divide into six portions; divide each into 12 pieces. Shape each into a ball; place three balls in each greased muffin cup. Cover and let rise until doubled, about 1 hour.
5. Bake at 350u0b0 for 15-18 minutes or until lightly browned. Remove from pans to wire racks.

allbran, boiling water, active dry yeast, warm water, shortening, sugar, salt, eggs, allpurpose

Taken from www.tasteofhome.com/recipes/cloverleaf-bran-rolls/ (may not work)