Bran Refrigerator Rolls

Ingredients:

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11⁄4 cups boiling water
1 cup all-bran cereal
2 (1/..-oz.) packages active dry yeast
1⁄4 cup (110° to
115°) l’arm water
1/2 cup shortening
1/2 cup sugar
1/2 tsp. salt
2 eggs
51/2 to
6 cups all-purpose flour

Instructions:

In small bowl, combine boiling water and bran; set aside to cool. In another bowl, cream shortening, sugar and salt; add eggs. Add yeast mixture and mix well. Add bran mixture and 2 cups flour, mixing well after each addition. Gradually add enough remaining flour to form a soft dough. Tum onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and refrigerate overnight. Punch dough down; form into rolls. Place on greased baking sheets or in greased muffin cups. Cover and let rise until doubled, I to I 112 hours. Bake at 375° for 15 minutes or until light brown. Remove from pan and cool on wire racks. Yields 3 1/2 dozen.