1 c. shortening
3/4 c. sugar
1 c. all bran buds
1 1/2 tsp. salt
2 eggs, well beaten
2 pkg. yeast
1 c. lukewarm water
6 1/2 c. flour
1 c. boiling water

Measure shortening, sugar, all bran buds and salt in large mixing bowl; add boiling water and stir until shortening is melted. Let mixture stand until lukewarm, then stir in eggs and yeast that has been softened in warm water. Add half of flour and beat until smooth. Add remaining flour and beat well. Cover bowl tightly and place in refrigerator overnight or until ready for use. Shape into rolls, let rise until double in size and bake in 425 degree oven for about 15 minutes.