Yield: 24 Rolls
| Measure | Ingredient |
|---|---|
| 2 packs | Yeast |
| 1 cup | Water; warm (105-115F) |
| 3¾ cup | All-purpose flour (to 4cups) |
| 1 teaspoon | Salt |
| ½ cup | Butter (or marg.); melted |
| 1 \N | Egg; beaten |
| 3 tablespoons | Honey |
| 2 tablespoons | Butter (or marg.); melted |
Dissolve yeast in water in a large mixing bowl. Combine 2-½ cups flour and salt; add to yeast mixture, stirring well. Add ½ cup butter, egg, and honey; stir well. Add enough flour to form a stiff dough. Place in a well-greased bowl, turning once to grease top.
Cover and let rise in a warm place (85 degrees), free from drafts, until doubled in bulk (about 1 hour).
Punch dough down; turn dough out on a lightly floured surface, and turn to coat with flour. Shape into ¾ inch balls; place 3 balls in each cup of well-greased muffin pans. Cover and let rise in a warm place 20 to 25 minutes. Brush tops of rolls with 2 tablespoons butter. Bake at 400 degrees for 10 to 12 minutes or until golden brown.
Note: Tender and moist right from the oven, these rolls will retain their freshness in an airtight container in the refrigerator for several days.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman