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Categories:Viewed: 46 - Published at: 3 years ago
Ingredients
- 2 pkg. rapid rise yeast
- 1/4 c. warm water
- 1/2 c. sugar
- 1 c. oil
- 1 c. boiling water
- 2 tsp. salt
- 1 c. cold water
- 2 eggs, beaten
- 6 cups bread flour OR all-purpose flour
Method
- Soften yeast in a 1/4 c. warm water. Cream sugar and oil. Add boiling water and mix well.
- Add salt, cold water, and eggs and mix. Add yeast. Add flour 2 cups at a time, beat well. Do not knead. Place in a greased container. Cover and put in a warm place and let rise till double in size, punch down.
- Punch down as many times as needed until ready to make out rolls. The dough will keep for 2 weeks in refrigerator.
