Yield: 32 rolls
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Active dry yeast |
| 1½ cup | Lukewarm water |
| 2 \N | Eggs, beaten |
| ½ cup | Oil or melted margarine |
| 5 cups | To 6 c hot roll mix |
| 2 tablespoons | Butter or margarine,softened |
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or melted margarine. Add 5 cups hot roll mix. Blend well. Add additional hot roll mix to make a soft, but not too sticky dough.
Knead about 5 minutes until dough is smooth. Lightly butter bowl.
Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease baking sheets. Punch down dough. Divide in half. Let stand 10 minutes. On a lightly floured surface, roll out each half to a 12" circle. Brush each circle with 1 Tbsp soft butter or margarine. Cut each circle into 16 pie shaped wedges. Roll up each wedge from the wide end. Place point side down in a crescent shape on prepared baking sheets. Cover and let rise again until doubled in bulk, about 45 to 60 minutes. Preheat oven to 400. Bake 15 to 20 minutes until golden. Submitted By MEG ANTCZAK On 02-06-95