Bran Refrigerator Rolls
|Shortening||1⁄2 Cup (8 tbs)|
|Granulated sugar||6 Tablespoon|
|Boiling water||1⁄2 Cup (8 tbs)|
|Bran||1⁄2 Cup (8 tbs)|
|Fresh yeast cake||1|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Sifted all purpose flour||3 1⁄4 Cup (52 tbs)|
Mix shortening, sugar, and salt with boiling water; then add bran and cool to lukewarm.
Soften the yeast in the lukewarm water; add with the egg to the bran mixture.
Stir in flour enough to make a soft dough, about 3 to 3 1/4 c and beat thoroughly; then cover, and store in the refrigerator overnight.
Then form into small balls and place in greased or oiled 2 1/4" muffin pans.
Cover with a clean towel.
Let rise in a warm place (80°-85°F.) until almost double in bulk—about 1 1/2 hrs.
Bake in a hot oven of 425°F 15-20 min.