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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