• Servings: 24
  • 2 c water
  • 1 c margarine
  • 1 c white sugar
  • 2 eggs
  • 1/2 c water
  • 1 tsp white sugar
  • 3 (.25 oz ea ) pkg's yeast
  • 1 tsp salt
  • 7 to 7 &1/2 c self-rising flour
  1. In a lg bowl place 2 c water and margarine, microwave about 2 min.
  2. In another bowl, mix 1 c sugar and eggs.
  3. In a separate cup, microwave 1/2 c water for 30 seconds.
  4. Add 1 tsp sugar and dissolve yeast in this.
  5. Mix margarine, water and sugar and eggs mixture together; add salt, mix yeast water.
  6. Stir in the flour, mix well and let rise in the refrigerator overnight, covered.
  7. When ready to use,dump onto floured surface (DO NOT PUNCH DOWN!)and let warm to room temp.
  8. LIGHTLY KNEAD! Only work in enough extra flour to handle.
  9. Shape into rolls and place on greased sheet(s).
  10. Let rest 30 min.
  11. Preheat oven to 400* and bake until tops are golden.
  12. Brush with oil or butter immediately out of the oven.
  13. Makes 24 big rolls (approx)
A yeast-roll recipe which uses self-rising flour for the most airy, delicious rolls ever! Note: the secret to these light and airy rolls is NOT punching down the dough and NOT kneading it, plus the added lift the self-rising flour gives.