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1/2 c. sugar
2 tsp. salt
6 c. flour
2 pkg. dry yeast
1 egg
2 c. water
1/2 c. butter

Early in day or up to 1 week ahead; combine sugar, salt, yeast and 2 1/4 c. flour in bowl. In sauce pan over low heat, heat water and butter until warm 120 degrees or 130 degrees. With mixer on low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium, beat 2 minutes, scraping bowl often. Beat in egg and 3/4 cup flour to make a thick batter. Continue beating for 2 minutes, scrape bowl often. With spoon stir in remaining flour (2 1/2 to 3 cup) to make a soft dough. Turn dough onto a floured surface and knead till smooth about 10 minutes. Shape dough into a ball and place in a large greased bowl, turning dough over once. Cover with a towel and let rise until doubled (1 1/2 hours). At this point you can punch dough down (if you wish to refrigerate for a later time just brush with oil, cover and refrigerate. It will keep refrigerated for 5 to 7 days. Start 2 step about 2 1/2 hours before serving). Step 2: Divide dough into 30 equal pieces, cover with towel, let rise 1 1/2 hour or till doubled. Place in a preheated oven 425 degrees and bake for 15 to 20 minutes. Brush with butter, serve immediately.
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