Ingredients:
1 cup shortening
1 cup whole bran
3/4 cup sugar
1 cup warm water
2 pkgs. yeast
2 tsp. salt
1 cup boiling water
2 beaten eggs
6 1/2 cups plain flour, sifted (unbleached is best)
Cooking Instructions
Soften yeast in 1 cup warm water. In another, very large bowl, mix shortening with sugar, bran and salt, stir in 1 cup boiling water and stir until melted. Let cool until warm and stir in 1 cup of the flour and 2 beaten eggs. Mix in remaining flour a cup at a time. Place dough in a large greased bowl and cover with plastic wrap. Chill overnight, up to 4 days. When ready to bake, roll dough into 2 inch balls, placing 3 in
a greased muffin tin. Allow to rise until double in a warm place, about 2 hours. Bake at 425° x 15 minutes or until rolls are golden brown.
Note: This makes a nice loaf of bread as well, just bake until loaf is hollow sounding when tapped.
1 cup shortening
1 cup whole bran
3/4 cup sugar
1 cup warm water
2 pkgs. yeast
2 tsp. salt
1 cup boiling water
2 beaten eggs
6 1/2 cups plain flour, sifted (unbleached is best)
Cooking Instructions
Soften yeast in 1 cup warm water. In another, very large bowl, mix shortening with sugar, bran and salt, stir in 1 cup boiling water and stir until melted. Let cool until warm and stir in 1 cup of the flour and 2 beaten eggs. Mix in remaining flour a cup at a time. Place dough in a large greased bowl and cover with plastic wrap. Chill overnight, up to 4 days. When ready to bake, roll dough into 2 inch balls, placing 3 in
a greased muffin tin. Allow to rise until double in a warm place, about 2 hours. Bake at 425° x 15 minutes or until rolls are golden brown.
Note: This makes a nice loaf of bread as well, just bake until loaf is hollow sounding when tapped.
