Bran Refrigerator Rolls
|Active dry yeast||2 Tablespoon (2 Cakes Compressed Yeast)|
|Water||1 Cup (16 tbs)|
|Shortening||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Whole bran||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Sifted all purpose flour||6 1⁄2 Cup (104 tbs)|
Soften active dry yeast in warm water (110°) or compressed yeast in lukewarm water (85°).
Combine shortening, sugar, bran, and salt; add boiling water and stir till shortening melts.
Cool to lukewarm.
Stir in 1 cup flour; add eggs and yeast mixture.
Add half the remaining flour and beat well.
Add remaining flour and mix well.
Place in greased bowl, turning once to grease surface.
Cover; chill in refrigerator till ready to use.
Form 2 or 3 balls of dough to fill greased ' muffin pans half full; or form in rolls, using 1 larger ball of dough for each.
Let rise till double (1 1/2 to 2 hours).
Bake in hot oven (425°) 15 minutes.