All-Bran Rolls

1. 1

   Mix shortening, sugar, All-Bran and salt in bowl, add boiling water.

2. 2

   Let stand until lukewarm, add well beaten eggs; mix with first mixture.

3. 3

   Add yeast that has been dissolved in the lukewarm water, then flour.

4. 4

   Roll out on well floured board, about 1/2-inch thick, cut with biscuit cutter.

5. 5

   Fold over halfway for pocketbook rolls, brush with melted butter before folding.

6. 6

   Let rise and bake on cookie sheet at 400u00b0 for 10 to 12 minutes.

7. 7

   Can be refrigerated up to 2 weeks.

8. 8

   Keep a damp cloth over top.

9. 9

   Can be made in any shape.

10. 10

    These are good light rolls that I use often.

* Per serving · 4 servings · Values may vary.

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