2 yeast cakes in 1 c. lukewarm water
1 c. shortening
1 c. All Bran
1 c. boiling water
2 eggs, beaten well
3/4 c. sugar
1 tsp. salt
Put yeast cakes in a cup with lukewarm water. Place shortening, sugar, salt in bowl. Pour boiling water over all bran, then pour over shortening mixture and dissolve. Cool and add to yeast mixture. Add eggs and flour. Knead dough to pick up all flour and place portion on dough board and roll out rolls.
As rolls are shaped, they may be dipped in melted butter. Let rise in a warm place 2-3 hours before baking. Unused portion may be kept in refrigerator in plastic container for 2-3 days.
*Recipe borrowed from Betty Gibson
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