2 pkgs. active dry yeast
1/2 c. warm (110 to 115 degrees) water
3/4 c. shortening
2 c. All-Bran or Bran Buds
2 tsp. salt
3/4 c. sugar
1 1/2 c. boiling water
2 eggs, slightly beaten
6 c. all-purpose flour

Dissolve yeast in warm water. Set aside. Measure shortening, All-Bran cereal, salt and sugar into large mixing bowl. Add boiling water, stirring until shortening is melted. Let stand until lukewarm.

Stir in eggs and yeast mixture. Add half the flour. Mix well. Add remaining flour. Stir until well combined. Place in greased bowl, turning once to grease top. Cover lightly. Let rise in warm place until double in volume, about 1 hour.

Punch down dough. Shape into 24 smooth balls. Place on greased baking sheets. Let rise in warm place until double in volume, about 1 hour. Brush tops with melted butter. Sprinkle with poppy or sesame seeds. Bake in 375 degree oven about 20 minutes or until lightly browned. Serve warm.