1/2 cup sugar
1/2 tsp salt
2 packages active dry yeast
about 6 cups all.purpose fluor
butter, margarine or butter flavor shortening
About 4 1/2 before serving or up to 3 days ahead:
In a large bowl, combine sugar, salt, yeast, and 2 1/4 cups fluor. In 1 quart saucepan over low heat, heat 2 cups water and 1/2 cup butter or margarine (1 stick) or shortening until very warm (120ºF to 130ºF),
With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes. Beat in egg and 3/4 cup fluor; continue beating 2 minutes, scraping bowl often with rubber spatula, With spoon, stir in 2 1/2 cups fluor.
Turn dough onto fluored surface and knead until smooth and elastic, about 10 minutes, working in more fluor (about 1/2 cup) while kneading. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover, let rise in warm place (80ºF to 85ºF) until doubled, about 1 1/2 hours.
Punch down dough. Shape all or part of dough into rolls; cover and let rise until doubled, about 45 minutes; then bake.
Preheated oven to 400ºF. Bake rolls 15 to 20 minutes until golden and rolls sound hollow when lightly tapped. Remove from pan; serve warm.
If you want you can bake some rolls and stash the rest in the refrigerator to use within three days, right before you bake them, 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, grease pan or pans, Shape rolls as desired; place in pan. Cover rolls; let rise until doubled, about 1 1/2 hours. Brush with melted margarine.
Preheat oven to 400ºF........ and follow directions as above.
EASY CLOVERS: Grease 2 1/2 inch muffin-pan cups. Shape pieces of dough into 2 inch balls; place one ball in each cup. Cut each ball in half, then into quarters, cutting almost but not through to bottom. Cover rolls; let rise until doubled, about 1 1/2 hours. Brush with melted butter or margarine. Bake rolls on preheated 400ºF oven, 15 to 20 minutes until golden.
DINNER ROLLS: Grease cookie sheet. Shape dough into 2 inch balls. With hands, roll each ball 3 inches long, tapering ends; place 2 inches apart. Make shallow slash lengthwise through center of each. Cover rolls; let rise until doubled, about 1 1/2 hours. Brush with melted butter or margarine......... proceed as above.