Refrigerator All-Bran Rolls

• 1 c. shortening
• 1 c. Kellogg's All-Bran
• 3/4 c. sugar
• 1 tsp. salt
• 1 c. boiling water
• 2 cakes yeast
• 1 c. lukewarm water
• 2 eggs
• 6 1/2 to 7 c. flour

1. Pour
2. boiling
3. water
4. over
5. shortening, bran, sugar and salt. Stir
6. until
7. shortening
8. is dissolved.
9. In the lukewarm water crumble
10. the
11. 2 cakes of yeast.
12. Beat eggs and add yeast mixture. Add
13. this to the first mixture.
14. Add flour until the dough is just beyond the sticky or glazed look.
15. Cover tightly and store
16. in refrigerator
17. until 3 hours before using.
18. Work out into
19. rolls and
20. let
21. rise where the temperature is 75 to 80u0b0.
22. Bake at 425u0b0 for 10 to 12 minutes.
23. Makes 5 dozen rolls. If you
24. don't
25. need it
26. all at once, the remaining dough will keep in the refrigerator, tightly covered, for several days.

shortening, kellogg, sugar, salt, boiling water, cakes yeast, water, eggs, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=945523 (may not work)