1 c. shortening
3/4 c. sugar
1 1/2 - 2 tsp. salt
1 c. water, boiling
1 c. bran or bran cereal
1 c. 105-115 degree water
2 pkgs. active dry yeast
2 well beaten eggs
6 c. sifted all-purpose flour

In large mixing bowl, combine shortening, sugar and salt. Pour boiling water over these ingredients and stir until shortening is melted.

In small bowl combine warm water and yeast; let stand 3-5 minutes.

When first mixture is lukewarm, add well beaten eggs and the dissolved yeast. Add the flour (small amounts at a time, if you prefer) and beat well.

To refrigerate: Place the rolled dough in a greased bowl, turning so that the entire surface is evenly coated. Cover closely with waxed paper or foil, and weight down with a plate.

After removal from refrigeration, allow dough to rest, covered, 30 minutes.

Punch down, knead lightly. Shape into any traditional shapes, allow dough to double in size. (Will take longer because dough will still be chilled.)

Bake in preheated 450 degree oven about 15 minutes. About 48 - 2 inch rolls.