On the side add yeast and 1 T sugar to warm water. Let stand. In mixing bowl add milk to sugar, salt and margarine. When margarine and sugar are dissolved add egg and dissolved yeast.
Beat enough flour into milk mixture until firm enough to make a smooth soft dough. Knead in mixer with dough hooks for 5 minutes more. Place dough into greased bowl. Let rise until double in bulk. Shape, place on cooking sheet pan and let rise double again. Bake at 350 until golden brown 18-20 minutes. Smother with butter when warm out of the oven. Yields 40-48.
To shape- roll the dough into a large rectangle.
Use a pizza cutter to cut the dough in half horizontally. Then cut into 48 rectangles, 24 on top half and 24 on bottom. Take the cut dough and tie in a knot by wrapping one end up and around the other into itself, to make one end poke through the circle.
(The second rise is very forgiving to the shape of your rolls)
Originally Submitted
12/13/2010
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