My mother made these rolls for many years for our family when we had a holiday or special meal. This is my favorite recipe for rolls or bread.
5-6 cups White Lily or King Arthur Flour
2 pkg Yeast
½ cup Sugar
1 ½ tsp Salt
1 stick Margarine, melted
1 ½ cups hot tap water (110 degrees F)
Combine 2 cups of flour, yeast, sugar and salt in large mixing bowl. Stir well and add butter. Add hot tap water and beat with paddle attachment approximately 2 minutes. Add eggs and 1 more cup of flour. Beat on high speed until thick and elastic (about 1 minute). Change over to bread hook and add enough remaining flour to make dough that leaves the side of the bowl.
Turn out onto a floured surface and knead 5-10 minutes until dough is smooth and elastic. Cover with plastic wrap and towel. Let rest for 20 minutes.
Punch down and shape into 2 ½ dozen rolls or bread loaf dipping in oil before placing into pan. Cover with plastic wrap and towel. At this point, you can refrigerate for 2-24 hours. If you are baking without refrigeration, let rise until double. After refrigeration, let rise until double.
Bake at 350 degrees F until done. Bread will sound hollow when done.