Ingredients: |
Ingredients: About 6 cups all-purpose flour, divided
1/2 cup granulated sugar
2 teaspoons salt
2 envelopes active dry yeast
1 cup (2 sticks) margarine or butter, softened, divided
2 cups hot tap water (120 degrees to 130 degrees)
1 large egg
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Directions: |
Directions:In a large bowl, combine 2 1/4 cups flour, sugar, salt and yeast; add 1/2 cup margarine. With mixer at low speed, gradually pour hot tap water into flour mixture. Add egg. Increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula.
Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes, working in about 1/2 cup more flour while kneading.
Shape dough into a ball; place in greased large bowl, turning the dough so that the top is greased. Cover with towel; let rise in warm place (80 to 85 degrees) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)
Punch down dough by pushing down the center with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
Set 17 1/4-by-11 1/2-inch roasting pan on stovetop. Melt remaining 1/2 cup margarine over low heat, tilting pan to grease bottom.
On lightly floured surface with floured rolling pin, roll dough 1/2-inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter in pan; fold in half.
Arrange folded dough in rows in the roasting pan, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
Preheat oven to 400 degrees. Bake rolls for 15 to 18 minutes or until browned. |
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