| | Directions | | Mix yeast with 1 tsp. sugar and 1/2 C. warm water in small bowl or cup and let stand while you prepare the rest of the ingred. Cut up 1 stick butter in very large bowl; add 2 1/2 C. hot water. Let butter melt. Add 1 1/2 C. sugar, 1 tsp. salt, and 2 beaten eggs to water/butter mixture. Add yeast mixture. Mix well. Add sifted flour to liquid mixture until mixed batter is stiff. Dough will be very sticky. Turn out onto very well floured surface and knead until no longer sticky. Place back in bowl, cover with a light towel, set somewhere warm so it will rise. Let rise for 3 hours, punching it down (push your fist into the center of the dough one time) after the first, second, and third hours. Make into buns the size of an egg, or smaller if you want dinner rolls. Let rise until double in size. It will take 4 - 5 hours. Bake at 325° for 8-10 min. or until light brown on top. Brush tops of hot rolls with butter. Can be cooled, then wrapped well and frozen. Best if served warm, right out of the oven. |
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| Ingredients | | - |  | 1 package dry yeast |
| - | | 1 teaspoon sugar |
| - | | 1/2 cup warm water |
| - | | 2 1/2 cups hot water |
| - | | 1 stick butter |
| - | | 1 1/2 cups sugar |
| - | | 1 teaspoon Salt |
| - | | 2 Eggs, beaten |
| - | | 10 cups flour, sifted |
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