Yield: 24 rolls
|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|
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups hot roll mix. Blend well. Add additional hot roll mix to make a soft not not too sticky dough.
Knead on lightly floured surface about 5 minutes until dough is smooth. Lighly butter bowl. Place dough in bowl and turn over to butter top. Cover dough with damp towel and let rise in warm place until dough is doubled, about 1 hour. Grease a 13 x 9 pan or two 9" round pans. Punch down dough. Divide dough into 24 to 30 balls of equal size. Place balls in prepared pans. Cover and let rise again until doubled in bulk, about 30 to 40 minutes. Preheat oven to 375.
Bake 20 to 25 minutes, until golden brown. Submitted By MEG ANTCZAK On 02-06-95