1 c. shortening
3/4 c. sugar
1 c. whole bran
2 tsp. salt
2 cakes compressed or 2 pkgs. dry yeast
1 c. water (lukewarm for compressed yeast or warm for dry yeast)
2 well-beaten eggs
6 1/2 c. sifted enriched flour
1 c. boiling water

Measure shortening, sugar, bran and salt into large bowl. Add boiling water, stirring until shortening is melted. Let stand until lukewarm.

Soften yeast in lukewarm water; stir into bran mixture together with eggs. Add half of the flour and beat until smooth; add remaining flour and beat well. Cover bowl tightly and place in refrigerator overnight or until ready to use.

Shape balls of dough to fill greased muffin pans about half full. Let rise in warm place about 2 hours or until double in bulk. Bake in hot oven 425 degrees about 15 minutes. Makes 3 1/3 dozen rolls, about 2 1/2 inches in diameter.