All-Bran Rolls - cooking recipe

Ingredients

1 c. boiling water
1 c. shortening
3/4 c. sugar
1 c. All-Bran cereal
1 1/2 tsp. salt
1 c. lukewarm water
2 eggs
5 c. white flour
2 cakes household yeast

Preparation

Mix shortening, sugar, All-Bran and salt in bowl, add boiling water.
Let stand until lukewarm, add well beaten eggs; mix with first mixture.
Add yeast that has been dissolved in the lukewarm water, then flour.
Roll out on well floured board, about 1/2-inch thick, cut with biscuit cutter.
Fold over halfway for pocketbook rolls, brush with melted butter before folding.
Let rise and bake on cookie sheet at 400\u00b0 for 10 to 12 minutes.
Can be refrigerated up to 2 weeks.
Keep a damp cloth over top.
Can be made in any shape.
These are good light rolls that I use often.