1 c. shortening
1 c. boiling water
1 c. All Bran
3/4 c. sugar
1 1/2 tsp. salt
1 pkg. yeast
1 c. lukewarm water
2 eggs, beaten
6 or more c. flour

Dissolve yeast in lukewarm water with sugar. Pour boiling water over shortening, All Bran and salt in large mixing bowl. Allow to cool before adding yeast mixture. Beat in electric mixer. Add eggs and gradually add flour until dough pulls away from bowl and is not sticky. Allow to rise until double. Punch down and knead until elastic. Make out number of rolls wanted. Allow to rise again and bake at 425 degrees for 15 minutes.

Put remaining dough in LARGE covered container in refrigerator until needed. Allow to rise once before making rolls again or make loaf of bread. Will keep week or 10 days in refrigerator.