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.
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