1cup(62g)All-Bran - Fiber One is not a good substitute
1cup(227g)water - heat in microwave 1 minute
2(100g)large eggs - beaten
1cup(227g)water - lukewarm
6cups(720g)unbleached all-purpose flour - 720 gr
4teaspoons yeast - instant or bread machine (See note in the post about using regular yeast)
Instructions
Put 1 cup butter (2 sticks), 3/4 cup sugar, 1 1/2 teaspoon salt, and 1 cup All-Bran in a large mixer bowl. Pour 1 cup water over all and allow to cool to lukewarm.
Add 2 large eggs and 1 cup water. Thoroughly blend in 6 cups unbleached all-purpose flour and 4 teaspoons yeast. Beat for 1-2 minutes.
Cover and refrigerate overnight.
Roll 1/4 of dough into a square on a generously floured surface. The dough should be about 1/2 inch thick.
Divide into 6-8 strips depending on the size of rolls you desire. (I prefer bigger rolls--softer and fluffier.) Roll each strip to round the edges and then make a knot. A little practice and you'll be a pro.
Cover rolls with a towel and let rise until almost double. Since the dough is cold, allow longer for this rise--could be 1-2 hours. Preheat your oven to 375˚ (190˚C) about 20 minutes before you think your rolls are ready to bake.
Bake for 12-15 minutes or until the internal temperature reaches 190˚F (88˚C) and the rolls are golden brown.
Remove rolls from the baking sheet to a cooling rack so they won't get soggy on the bottom.
Notes
The cold dough is agreeable to many different shapes. Crescents or balls work well. Try big balls for hamburger buns.