|2 c. boling water
1/2 c. butter or margarine, softened
2 (1/4 oz.) pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees F)
9 to 10 c. all purpose flour
In medium bowl stir together boiling water
butter until butter is melted. Cool to warm (105 to
115 F). In large mixer bowl dissolve yeast in warm
water. Add butter mixture,3 c. flour, sugar, eggs
and salt to yeast. Beat at med. speed, scraping
bowl often, until smooth (1 to 2 min.). By hand,
stir in enough remaining flour to make dough easy
to handle. Turn dough onto lightly floured surface;
knead until smooth and elastic (about 10
|1/2 c. sugar
1 1/2 tsp. salt
Butter or margarine, softened
min.). Place in greased bowl, turn greased side
up. Cover;let rise in warm place until double in size
(about 1 hr.). Dough is ready if indention remains
when touched. Punch down dough; divide in half.
With floured hands shape each half into 24 rounds.
Place in 2 greased 13 x 9" baking pans. Cover; let
rise until double in size (about 1 hr.). Heat oven to
400 F. Bake for 20 to 25 min. or until golden brown.
If desired, brush tops of rolls with butter.