-
1
In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick).
-
2
With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients.
-
3
Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula.
-
4
Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl.
-
5
With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.
-
6
Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading.
-
7
Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased.
-
8
Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours.
-
9
(Dough is doubled when 2 fingers pressed into dough leave a dent.)
-
10
Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center.
-
11
Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
-
12
Preheat oven to 400 degrees F.
-
13
In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom.
-
14
On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick.
-
15
With floured 2 3/4-inch round cutter, cut dough into circles.
-
16
Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half.
-
17
Arrange folded dough in rows in pans, each nearly touching the other.
-
18
Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
-
19
Bake rolls for 15 to 18 minutes until browned.
