Categories: Bread- Rolls- Biscuits- Cornbread
Ingredients
- 2 (1//4 oz.) envelopes active dry yeast
- 1 cup sugar, divided
- 2 cups warm water (100 to 110 degrees)
- 1 cup butter or margarine, melted
- 6 large eggs, lightly beaten
- 1 1/2 ts. salt
- 8 1/2 to 9 1/2 cups all-purpose flour
Directions
- Stir together yeast, 2 Tbsp. sugar, and 2 cups warm water in a 4 cup glass measuring cup; let stand 5 minutes.
- Stir together yeast mixture, butter, and remaining sugar in a large bowl; stir in eggs and salt. Gradually stir in enough flour to make a soft dough. Cover and chill 8 hours.
- n divide dough into 4 equal portions. Turn each portion out on a lightly floured surface, and roll into a 12 inch circle. Cut each circle into 12 wedges. Roll up each wedge, starting at the wide end; place on greased baking sheets. (Rolls may be frozen at this point.) Cover and let rise in a warm place (85 degrees), free of drafts, 2 hours or until doubled in bulk.
- Bake at 400 degrees for 10 minutes or util golden.
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makes 4 dozen
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Note: If unbaked rolls are frozen, place frozen rolls on ungreased baking sheets. Cover and let rise in a warm place, free from drafts, 2 hours or until doubled in bulk. Bake as directed.