All Bran Refrigerator Rolls

From realmomkitchen.com, with a couple of tweaks. An overnight favorite!

1 c. water
1/2 c. shortening (crisco)
1 1/2 t. salt
1/2 c. sugar (for sweeter rolls use 3/4 c., but i don't for dinner rolls)
1 c. All Bran cereal original, or Fiber One (I use this), or Bran Buds
2 eggs, beaten
1 c. water, lukewarm
2 packages (5 t.) yeast, instant or bread machine type (SAF instant is what I use)
6 c. all purpose flour (can substitute a cup or two of whole wheat flour in there)

In microwave safe bowl, heat 1 c. water in microwave 1 minute, till almost boiling.
In the bowl of a stand mixer place the shortening, sugar, salt and All Bran cereal.
Pour hot water over all, stir to melt shortening, and allow to cool to lukewarm.
Next add eggs and remaining 1 cup of water to the bowl.
Stir to combine, then add the yeast and flour. Stir again till combined, then with dough hook knead for 2 minutes on speed "2". The dough should be soft and fairly sticky.
Grease a large bowl and transfer dough into it. Flip the dough in the bowl over so the top of it gets greased from the bottom of the bowl. Cover with plastic wrap (NOT a towel) and refrigerate overnight.
At least 2 hours before you need the rolls, get out the dough and either weigh out 2 oz. pieces or just divide it into 24-27 equal sized lumps. For knot shaped rolls, on a lightly floured surface roll each piece into a rope about 12" long and form into a loose knot. Let rise on greased baking sheet (I love air bake sheets), covered with a tea towel or more plastic wrap, for about 30 minutes while the oven preheats to 375, until puffy and not quite double in size. Be careful not to let them over-rise.
In the pre-heated oven bake for 12 minutes, or until light brown. Cool enough so they are not gummy inside before eating.