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1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
6 c. (about) all-purpose flour
2 c. water
1 egg
Salad oil

In large bowl, combine sugar, salt, yeast and 2 1/2 cups flour. In 1-quart saucepan, over low heat, heat water and 1/2 cup butter until very warm (120 to 125 degrees). (Butter does not need to melt.)

With mixer, at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in egg and 3/4 cup flour to make a thick batter. Continue beating 2 minutes, scraping bowl often. With spoon, stir in enough additional flour (about 2 1/2 cups) to make soft dough.

Turn dough into lightly floured surface and knead until dough is smooth and elastic, about 10 minutes. Shape dough into large ball and place in a greased, large bowl, turning dough over so top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees) until double.

Punch down dough. Grease 15 1/2 x 10 1/2-inch roasting pan. Make about 30 balls, place in pan, cover with towel and let rise until double. Preheat oven to 350 degrees.

Bake approximately 20 to 30 minutes, depending on oven temperature. When done, brush with melted butter. (Very good.)

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