6 c. flour
2 pkg. yeast
3/4 c. lukewarm water
1 c. all - bran cereal
1 1/2 c. boiling water
1 c. Crisco
2 eggs
2 tsp. salt
3/4 c. sugar

Dissolve yeast in lukewarm water. Pour the boiling water over the bran and sugar. Cool; add shortening, beaten eggs, dissolved yeast, salt and flour, adding flour 1/2 cup at a time and beating well. Put last cup flour on board. Pour mixture onto flour and finish mixing with hands. Let stand overnight in refrigerator. Shape into cloverleaf rolls; place in a well - greased muffin tin; let rise about 2 hours and bake at 400 degrees for about 15 minutes.