Rolls

Rolls (small batch)

2 c. very warm water
1/2 Tbsp. sugar (helps the yeast work faster)
2 Tbs. Yeast

Allow yeast to soften, then add the following:

1 Tbs. Salt (not a full tablespoon)
1/4 c. Margarine, softened
1 egg
1/4 c. sugar
2-3 c. flour

Beat all of this together until smooth then add more flour until dough is a soft consistency--not too sticky, but not tough (Usually about a total of 5-6 cups of flour but it depends on the flour)

Cover and let rise until it has doubled in size (up to 1 hour.) Form rolls and allow to rise again until doubled in size. Bake in a 350* for about 25 to 30 minutes.


Rolls (makes a large pan)

1 qt. very warm water
1 Tbsp. sugar (helps the yeast work faster)
3 Tbs. Yeast

Allow yeast to soften, then add the following:

2 Tbs. Salt (not quite full)
1/2 c. margarine, softened
2 eggs
1/2 c. sugar
4-5 c. flour

Beat all of this together until smooth then add more flour until dough is a soft consistency--not too sticky, but not tough (Usually about a total of 10-12 cups of flour but it depends on the flour)

Cover and let rise until it has doubled in size (up to 1 hour.) Form rolls and allow to rise again until doubled in size. Bake in a 350* for about 25 to 30 minutes.