All-Bran Rolls

Directions

1. 1
   Mix shortening, sugar, All-Bran and salt in bowl, add boiling water.
2. 2
   Let stand until lukewarm, add well beaten eggs; mix with first mixture.
3. 3
   Add yeast that has been dissolved in the lukewarm water, then flour.
4. 4
   Roll out on well floured board, about 1/2-inch thick, cut with biscuit cutter.
5. 5
   Fold over halfway for pocketbook rolls, brush with melted butter before folding.
6. 6
   Let rise and bake on cookie sheet at 400° for 10 to 12 minutes.
7. 7
   Can be refrigerated up to 2 weeks.
8. 8
   Keep a damp cloth over top.
9. 9
   Can be made in any shape.
10. 10
    These are good light rolls that I use often.