|2 packs||Active dry yeast|
|6½ cup||All-purpose flour (about)|
Start about 3-½ hours before serving or early in the day. In large bowl, combine sugar, salt, yeast & 2-¼ cups flour. In a 2-quart saucepan over low heat, heat water & ½ cup butter until very warm (120-130 deg.).
Butter does not need to melt completely. With mixer or food processor at low speed, gradually beat liquid into dry ingredients just until blended.
Beat in egg. Increase speed to medium. Beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 1 cup flour to make a thick batter. Continue beating 2 minutes, scraping bowl often. With a wooden spoon, stir in 2-¾ cups flour to make a soft dough. Turn dough onto well-floured surface & knead until smooth & elastic, about 10 minutes, working in more flour while kneading (about ½ cup). Shape dough into a ball & place in large greased bowl & turn once to grease top. Cover with towel & let rise in warm place until doubled, about 1 hour. Punch dough down. Turn dough onto lightly-floured surface. Cover with bowl & let rest 15 minutes for easier shaping. Grease 17-1/4x11-½ inch roasting pan. In small saucepan over low heat melt remaining butter. On lightly-floured surface with floured rolling pin, roll dough to ½-inch thick. With 3-inch round cookie cutter, cut into rounds. With dull edge of knife, make a crease across center of each roll. Brush rolls with melted butter; fold in half along crease. Arrange rolls in rows, each nearly touching the other.
Re-roll trimmings, making 36 rolls. Cover pan with towel & let rise until doubled, about 40 minutes. Preaheat oven to 425. Bake rolls for 18-20 minutes.
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From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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