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Print this Recipe    Rolls 18

Refrigerator Rolls

6 to 6-1/2 c. all purpose flour
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. butter or margarine, softenend
2 c. hot water
1 egg
salad oil

In large bowl, combine 2-1/4 c. flour, sugar, salt & yeast. Add
butter or margarine. With a hand-mixer at low speed, gradually beat
in 2 c. hot water (120 degrees). Add egg and increase speed to
medium. Beat 2 minutes, occasionally scraping the bowl. With a
wooden spoon, stir in enough additional flour (about 2-1/2 cups)
to make a soft dough.

Turn dough onto lightly floured surface and knead until smooth and
elastic, about 10 minutes. Shape into a large ball and place in
a large greased bowl, turning dough so all is greased. Cover with
a towel and let rise in a warm place until doubled, about 1-1/2
hours.

Punch down dough and push edges of dough to the center. Turn dough
over and brush with salad oil. Cover bowl tightly with plastic
wrap and refrigerate, punching dough down occasionally, until ready
to use.

Remove dough from refrigerator. Grease a 15x10 open roasting pan.
Cut the dough into 30 equal pieces; shape into balls and place in
pan. Cover with a towel and let rise in a warm place until doubled
(again about 1-1/2 hours).

Preheat oven to 425 degrees. Bake for 15-20 minutes until golden
brown. Brush rolls with melted butter or margarine to glaze the
tops. Carefully remove from pan and serve immediately. Makes 2
1/2 dozen rolls.

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