1 cup boiling water
1 cup shortening
1 cup 100% All Bran cereal
3/4 cup sugar
1 1/2 tsp salt
2 cakes of yeast OR 3 dry yeast
1 cup lukewarm water
2 beaten eggs
6 cups all-purpose flour
In a large bowl, pour the boiling water over the shortening, cereal, sugar, and salt; cool.
Mix the yeast into the 1 cup of lukewarm water; add to the cooled mixture. Add the eggs, mix in. Add the flour, 3 cups at a time; mix well. Cover dish and let rise. Store the dough in the refrigerator overnight. Remove from the refrigerator and allow to re-rise for two to three hours. Pinch off dough into greased muffin cups. Bake at 400 degrees for about 10 minutes or until golden brown.
1 cup 100% All Bran cereal
3/4 cup sugar
1 1/2 tsp salt
2 cakes of yeast OR 3 dry yeast
1 cup lukewarm water
2 beaten eggs
6 cups all-purpose flour
In a large bowl, pour the boiling water over the shortening, cereal, sugar, and salt; cool.
Mix the yeast into the 1 cup of lukewarm water; add to the cooled mixture. Add the eggs, mix in. Add the flour, 3 cups at a time; mix well. Cover dish and let rise. Store the dough in the refrigerator overnight. Remove from the refrigerator and allow to re-rise for two to three hours. Pinch off dough into greased muffin cups. Bake at 400 degrees for about 10 minutes or until golden brown.
file photo for reference
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