Basic Roll Dough
|Dry yeast package||2|
|Sugar||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Flour||5 1⁄4 Cup (84 tbs)|
Dissolve yeast in 1 cup warm water.
Combine 3/4 cup hot water, sugar, salt and margarine; cool to lukewarm.
Add yeast mixture, egg and 2 1/2 cups flour; beat until smooth.
Add enough remaining flour to make soft dough.
Turn out on lightly floured board; knead until smooth and elastic.
Place dough in greased bowl, turning to grease top; cover tightly.
Store in refrigerator until doubled in bulk.
Punch down; roll out on floured board.
Shape into rolls; place on greased baking pan.
Bake at 350 degrees until golden brown.
Dough will keep for 4 to 5 days in refrigerator.