1 c. shortening
1 c. boiling water
3/4 c. sugar
1 c. All Bran cereal
1 tsp. salt
2 eggs, well beaten
2 pkgs. yeast
1 c. warm water
6 c. flour or more

Mix shortening and boiling water, sugar, All Bran and salt. Let cool until lukewarm. Add eggs. Add yeast that has been softened in warm water. Add flour. Make into rolls. Let rise 2 hours. Bake at 425 degrees for 12 to 15 minutes. The dough may be put in covered bowl and kept in refrigerator for three or four days. Punch down occasionally. Two hours before baking, remove from refrigerator and shape and let rise 2 hours. Makes 3 1/2 dozen.