Refrigerator Pan Rolls
- 3/4 c. hot water
- 1/2 c. sugar
- 1 Tbsp. salt
- 3 Tbsp. margarine
- 2 pkg. dry yeast
- 1 c. warm water
- 1 beaten egg
- 5 to 6 c. all-purpose flour
- Combine hot water, sugar, salt and margarine; stir well.
- Cool to lukewarm.
- Dissolve yeast in warm water.
- Combine water mixtures, egg and 2 1/2 cups of flour, beat until smooth.
- Add enough flour (about 2 3/4 cups) to make soft dough.
- Turn out onto lightly floured board, knead until smooth and elastic.
- Place in greased bowl, turning to grease top.
- Cover tightly, store in refrigerator until doubled or needed.
- (May be kept 4 to 5 days.) Punch dough down, form small balls, place on greased pan.
- Cover, let rise in warm place until doubled (about 1 hour).
- Bake at 375u0b0 for about 20 minutes.
hot water, sugar, salt, margarine, yeast, water, egg, allpurpose
Taken from www.cookbooks.com/Recipe-Details.aspx?id=475919 (may not work)