| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 1 | c | Shortening |
| 1 | c | Boiling water |
| 1/4 | c | Sugar |
| 1 | c | All-bran cereal |
| 2 | ts | Salt |
| 2 | pk | Yeast |
| 2 | Eggs; beaten | |
| 5 | c | Flour |
INSTRUCTIONS
Melt shortening into water. Add sugar, cereal & salt, then cool to lukewarm. Soften yeast in 1 cup warm water then mix with eggs. Add to bran mixture. Add flour & beat thoroughly. Cover & let rise. Punch down, cover & place in refrigerator until ready to use. Form into rolls. Let rise. Bake at 450 for 20 minutes. Will keep about a week. Dough is soft. Makes a lighter roll if refrigerated before using. MRS A.E. (PHYLLIS) SOLEM From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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