1 c. shortening
1 c. boiling water
1/2 c. sugar
1 c. Kellogg's All Bran
2 tsp. salt
2 eggs, well beaten
2 pkgs. dry yeast
1 c. lukewarm water
6 to 7 c. all purpose flour, sifted

In large bowl, mix first 5 ingredients. Let stand until lukewarm. Beat eggs and add to above mixture. Stir in yeast, dissolved in the cup of lukewarm water. (It will take 5 to 10 minutes to dissolve yeast). Add 6 cups flour, gradually, beating as you add them. Beat thoroughly. If dough does not drop from spoon in definite lumps, add some of the seventh cup of flour until it will drop from spoon in lumps. Don't ever add more than 7 cups of flour. Dough should be fairly soft, not stiff.

Cover dough tightly and place in refrigerator for several hours. Pinch off bits of dough and form balls (2 or 3) to fill well-greased muffin tins about half full. Let rise until double in size. Bake at 400 degrees for about 20 minutes. Dough will keep in refrigerator for 2 days. If not used the first day, punch down and cover with waxed paper or Handiwrap. Makes about 2 dozen rolls.