Bran Rolls

1 c. vegetable oil
1/2 c. brown sugar
1 1/2 t. salt
1 c. shredded bran cereal
1 c. boiling water
2 pkgs. dry yeast
1 c. lukewarm water
2 eggs, beaten
6-7 c. unbleached flour

Pour oil, sugar, salt and bran into a large mixing bowl. Pour in the boiling water. Mix and let cool.
Dissolve the yeast in the lukewarm water. Stir.

When the bran mixture is lukewarm, add the yeast and the eggs.

Add 3 c. of flour and beat. Add the remaining flour and mix in. If dough is too soft add a little more flour. This is a soft dough.

Knead on a floured board until smooth. Put in an oiled bowl and cover with a damp tea towel. Refrigerate overnight or until ready to use. This is a light dough and it rises rapidly. It should double in bulk in less than 2 hours. It can be shaped anytime after that. It will keep in the fridge for 1 week.

Shape dough in to rolls however you like. I split it into 4 sections, then roll each into a 15" circle or so. Then cut into 16 wedges and roll into a crescent.

Let rolls rise until doubled in bulk. Bake at 400-425 for about 15 minutes or until golden brown. These rolls are best served warm. Makes 64.