| 1 | lb. | butter |
| 12 | oz. | sugar |
| 1 | tbsp. | salt |
| 4 | oz. | All-Bran |
| 1 | pint | boiling water |
| 1 | oz. | dry yeast |
| 1 | pint | lukewarm water |
| 4 | each | eggs, beaten |
| 3 | lbs. | flour |
| raisins, if desired |
Combine butter, sugar, salt, All-Bran. and boiling water in mixer. Mix until butter is melted and fully incorporated. Scrape bowl. Let stand for 30 minutes.
Soften yeast in lukewarm water. Add yeast and eggs to bran mixture. Mix on medium speed for 3 minutes. Scrape bowl.
Add flour. Mix until soft dough is formed. Remove to lightly greased bowl. Cover and chill in cooler.
Once chilled, remove and form into balls. Place in greased muffin tins. Proof and bake at 400 degrees for about 15 to 18 minutes.
Yield: 8 dozen rolls