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by Beth Davis

Yield: 3 ½ dozen

Ingredients:

  • 2 pkg. active dry yeast
  • 1 cup water
  • ¾ cup sugar
  • 1 ½ tsp salt
  • 2 eggs, well beaten
  • 1 cup shortening
  • 1 cup bran shreds
  • 1 cup boiling water
  • 6 ½ cup sifted enriched flour

Directions:

  1. Soften active dry yeast in warm (110 degree) water.
  2. Combine shortening, sugar, bran shreds, and salt
  3. Add boiling water and stir until shortening melts
  4. Cool to lukewarm
  5. Add eggs & yeast mixture
  6. Add half the flour and beat smooth
  7. Add remaining flour and beat well
  8. Place in greased bowl, turning once to grease surface
  9. Cover and place in refrigerator overnight or until ready to use
  10. Form in rolls & place on greased baking sheet
  11. Let rise until double in bulk (about 2 hours)
  12. Bake in 425 degree oven for 15 minutes