All-Bran Rolls

• 1 c. boiling water
• 1 c. shortening
• 3/4 c. sugar
• 1 c. All-Bran cereal
• 1 1/2 tsp. salt
• 1 c. lukewarm water
• 2 eggs
• 5 c. white flour
• 2 cakes household yeast

1. Mix shortening, sugar, All-Bran and salt in bowl, add boiling water.
2. Let stand until lukewarm, add well beaten eggs; mix with first mixture.
3. Add yeast that has been dissolved in the lukewarm water, then flour.
4. Roll out on well floured board, about 1/2-inch thick, cut with biscuit cutter.
5. Fold over halfway for pocketbook rolls, brush with melted butter before folding.
6. Let rise and bake on cookie sheet at 400u0b0 for 10 to 12 minutes.
7. Can be refrigerated up to 2 weeks.
8. Keep a damp cloth over top.
9. Can be made in any shape.
10. These are good light rolls that I use often.

boiling water, shortening, sugar, allbran cereal, salt, water, eggs, white flour, yeast

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268232 (may not work)