Add remaining flour to make a soft dough. Knead until smooth and elastic.

Place in a greased bowl, turning once to cover with oil on all sides.

Cover with a piece of plastic wrap and refrigerate for 12 hours or up to 3 days.

Remove and punch down. Let stand at room temperature for 15 minutes. Form into rolls of any desired shape.

Arrange rolls in a greased pan or place them shoulder to shoulder in a cast iron frying pan.

Cover and let rise in a warm, draft-free place until doubled in size.

Bake in a 425°F oven for 15-20 minutes (depending upon size of rolls).

Makes about 30 small rolls.

Variations: Whole Wheat Rolls - use half white bread flour and half whole wheat flour.

Submitted by: CM