Thoroughly mix 2 cups flour, sugar, salt and yeast. Heat water and margarine until warm, 120 to 130 degrees. Add to dry ingredients and beat 2 minutes at medium speed. Add room temperature egg and 3/4 cup flour. Beat on high speed 2 minutes on medium speed. Stir in enough additional flour to make stiff batter. Cover bowl tightly with aluminum foil. Refrigerate at least 2 hours. Dough may be kept in refrigerator up to 3 days. Punch dough down; turn out onto floured board. Divide dough into 30 equal pieces. Shape each piece into a ball about 4 inches long. Place in 3 greased 8 inch square pans. Cover; let rise until doubled about 1 hour. Carefully brush dough with beaten egg. Bake at 375 degrees about 20 minutes. Cool on wire racks.
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