 | Place water & butter or
margarine in a large mixing bowl, |
| Microwave for about 2 minutes. |
| In another bowl, mix 1 cup sugar & eggs. |
| In separate cup, microwave
1/2 cup water for 30 seconds, then add 1 teaspoon sugar. |
| Dissolve yeast in this
sugar-water. |
| Combine all the above
ingredients together, adding the salt. |
| Stir the yeast water into
this mixture. |
| Stir in 7 to 7 1/2 cups flour. |
| Mix well, cover, & let rise in
the refrigerator overnight. |
| When ready to use, dump
onto floured surface (DO NOT PUNCH DOWN) |
| Let warm to room
temperature. |
| LIGHTLY KNEAD!
 | Only work in enough extra
flour to handle. |
|
| Shape into rolls and place
on greased baking sheet(s). |
| Let rest for 30 minutes. |
| Bake in preheated 400º
F (205
degrees C) oven until tops are golden. |
| Brush with oil or butter
immediately out of the oven.
| Makes approximately
24 big rolls..
|
| This is a yeast-roll
recipe which uses self-rising flour for the most airy, delicious
rolls ever! |
| The secret to these
light and airy rolls is NOT punching down the dough, and NOT
kneading it, plus the added lift that the self-rising flour gives. |
|
