This recipe is so versatile. I use it for several other things, cinnamon rolls, stromboli, mini-sandwiches...
Enjoy them hot and with a heart-stopping clump of real butter!
2 c. warm water
1/3 c. sugar
2 pkgs. active yeast
Then mix in w/above ingredients:
1 beaten egg
3 Tbsp melted butter (not hot!)
2 tsp salt
Pour mixture made from all of the above into 5 to 5 1/2 c. all purpose flour. Mix well.
Pour onto a floured surface and kneed about 8 times. Cover with towel or plastic wrap and let rest while you clean out the mixing bowl. Butter or oil mixing bowl. Plop dough in, then turn dough over. Cover and let double in size, about 1 1/2 to 2 hrs.
To make rolls:
Pre-heat oven to 425 degrees.
Cover hands with flour. Pinch off a golfball size of dough, roll it and put on a cookie sheet lined with parchment paper. If you want crisp rolls, leave an inch or more between rolls. If you want soft rolls, just barely touching one another. Remember, they will rise, and spread.
Cover with a towel or plastic wrap and let rolls rise to double in size, then bake for 15-20 min. or until golden brown. Slather in butter and serve hot. Enjoy!
Any remaining uncooked dough, put in a gallon sized ziploc baggie and refrigerate for up to a week. Throughout the week, just pinch off what you need for other meals.