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2 c WARM WATER (1100-1200) 2 ea EGGS, SLIGHTLY BEATEN
2 pk ACTIVE YEAST 1/4 c VEGETABLE OIL
1/2 c SUGAR 5 1/2 c FLOUR, DIVIDED
2 ts SALT
20 servings
In A Large Bowl, Dissolve Yeast In Warm Water And Let Stand For 5 Minutes.
Stir In Sugar, Salt, Eggs And Vegetable Oil. Mix Well. Add 3 Cups Of Flour
And Mix Well. Add Remaining Flour To Make A Stiff Dough. Knead Until Smooth
About Ten Minutes. Place In A Greased Bowl And Cover. Let Rise For About 45
Minutes (until Doubled In Size). Punch Down And Let Rest For 10 Minutes.
Shape Into Dinner Rolls, Place On Greased Baking Sheet, With Sides
Touching. Lightly Butter The Tops After Baking.
2 pk ACTIVE YEAST 1/4 c VEGETABLE OIL
1/2 c SUGAR 5 1/2 c FLOUR, DIVIDED
2 ts SALT
20 servings
In A Large Bowl, Dissolve Yeast In Warm Water And Let Stand For 5 Minutes.
Stir In Sugar, Salt, Eggs And Vegetable Oil. Mix Well. Add 3 Cups Of Flour
And Mix Well. Add Remaining Flour To Make A Stiff Dough. Knead Until Smooth
About Ten Minutes. Place In A Greased Bowl And Cover. Let Rise For About 45
Minutes (until Doubled In Size). Punch Down And Let Rest For 10 Minutes.
Shape Into Dinner Rolls, Place On Greased Baking Sheet, With Sides
Touching. Lightly Butter The Tops After Baking.
