Cool Rise Rapid Mix Rolls

• 5 1/2 to 6 1/2 c. self-rising flour
• 3 pkg. Fleischmann's active dry yeast
• 2 Tbsp. sugar
• 1/4 c. (1/2 stick) soft margarine
• 2 1/4 c. very hot tap water

1. Combine 2
2. cups
3. flour,
4. undissolved yeast and sugar in large bowl; stir
5. well to blend.
6. Add soft margarine.
7. Add hot tap water to
8. ingredients
9. in
10. bowl
11. all
12. at
13. once.
14. Beat with electric mixer at
15. medium speed for 2 minutes.
16. Add 1 cup more flour.
17. Beat with electric mixer at high speed for 1 minute or until
18. thick and
19. elastic.
20. Stir in remaining flour gradually with wooden spoon.
21. Use just enough flour to make a soft dough which
22. leaves sides
23. of
24. bowl.
25. Turn
26. out onto floured board. Round up into a ball.
27. Knead 5 to 10 minutes or until dough is smooth
28. and elastic.
29. Cover
30. with plastic wrap, then a towel. Let
31. rest
32. for 15 to 20 minutes on board.
33. Punch down.
34. Shape into
35. pan
36. rolls as desired.
37. Brush surface of dough with oil. Cover
38. pan
39. loosely with
40. plastic
41. wrap.
42. Refrigerate 2 to 48 hours.
43. Uncover;
44. let stand
45. 10
46. mintues.
47. Preheat
48. the oven. Puncture
49. any
50. surface bubbles
51. with
52. an oiled toothpick just before
53. baking.
54. Bake
55. at 375u0b0
56. for 20 to 25 minutes or until done.
57. Remove from pan.
58. Brush with margarine.
59. Cool on rack.

flour, yeast, sugar, margarine, very hot tap

Taken from www.cookbooks.com/Recipe-Details.aspx?id=160647 (may not work)