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

Early in day or up to one week ahead:

In large bowl, combine sugar, salt, yeast, and 2 1/4 cup flour. In 1 quart saucepan, over low heat, heat water and 1/2 cup butter until very warm (120 to 130 degrees F.). butter does not need to melt.

With mixer set at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium and 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 a soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic (about 10 minutes). Shape dough into large ball and place in a large greased bowl, turning dough over so top of dough is greased. Cover with towel and let rise in a warm (80 to 85 degrees F.) place, away from draft, until doubled (about 1 1/2 hours).

Punch down dough. Turn dough over; brush with salad oil. Cover bowl tightly with plastic wrap and refrigerate, punching dough down occasionally until ready to use.

About 2 1/2 hours before serving: Remove dough from refrigerator. Grease a 15 1/2 x 10 1/2 inch open roasting pan. Cut dough into 30 equal pieces. Shape into balls and place in pan. Cover with towel. Let rise in warm place until doubled (about 1 1/2 hours).

Preheat oven to 425 degrees and bake rolls 15 to 20 minutes, until golden brown. Makes 2 1/2 dozen rolls.