These are the rolls everybody talks about!
6 cups flour (gold medal or pillsbury work best) DIVIDED
1/2 cup sugar
2 teaspoon salt
2 packages dry yeast (4 1/2 teaspoons)
2 cup hot tap water
2 sticks (1/2 pound) margarine or butter DIVIDED
1 large egg
In large mixing bowl add; flour (2 1/2 cups),sugar, salt, yeast, water and 1 stick margarine melted.
Beat, add egg and 3/4 cup more flour.
Beat 1 minute.
Stir in 2 cups more flour.
Pour onto floured board, knead until elastic.
Grease large bowl.
Turn dough once in bowl.
Cover with towel.
Let rise until double in bulk, about 1 1/2 hours.
Punch down (and store in refrigerator covered until ready to use).
When ready to use allow at least 1 1/2 hours to rise (if refrigerated).
Melt 1 stick margarine.
Roll out dough as for biscuits, cut and dip in melted margarine.
Fold over, place in pan to rise.
Bake at 400º F until brown.
Posted by nancyoTX.
Makes approximately 36 rolls.
This recipe can be halfed and still use the one egg.
I use a 4 1/2 inch biscuit cutter and then dip in butter and then fold in half.
I also put these in a 9x13 inch pan.
If you make this recipe and are ready to use you do not have to refrigerate and then wait to rise again.