Easy Rolls

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   Mix

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   the

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   yeast

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   with

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   the 2 cups of water and allow to soften and

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   work.

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   Melt

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   the margarine and sugar together and when sufficiently

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   cool,

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    add

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    the

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    beaten

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    egg and the yeast mixture to

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    it.

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    Gradually stir in the flour.

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    Mix thoroughly and refrigerate at least 3 to 4 hours.

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    Spoon the batter into greased muffin

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    tins.

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    Bake

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    at

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    425u00b0

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    for

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    20 to 25 minutes. Makes

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    18 to 24 rolls.

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    Batter will keep up to 2 weeks in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.