MOM’S YEAST ROLLS

Ingredients

1/4 cup warm water
1 tablespoon sugar
2 packages active dry yeast
3/4 cup water
3/4 cup milk
1/2 stick (4 tablespoons) margarine
1/2 cup sugar
1 teaspoon salt
2 eggs, beaten
4 cups bread flour
1 stick margarine, melted

Preparation

Combine 1/4 cup warm water, 1 tablespoon sugar and yeast in a small bowl; set aside. In a saucepan, combine 3/4 cup water, milk, margarine, 1/2 cup sugar and salt. Heat over low until very hot to the touch (not boiling). Set aside. In a large mixing bowl, beat eggs with electric mixer until thick and lemon-colored. Add dissolved yeast mixture and water/milk mixture. Add flour, one cup at a time, beating with electric mixer until dough is smooth, about 2 minutes. Cover bowl with plastic wrap. Let rise in a warm place for 45 minutes. Divide dough in half and knead each half until smooth and elastic. Roll out a half at the time on a floured board to about 1/2-inch thickness. Cut with a biscuit cutter and place, touching, in a 9- x 13-inch pan that has been sprayed with nonstick cooking spray. Cover with plastic wrap and let rise again for 45 minutes. Bake at 400 degrees for 10-12 minutes, removing from oven after about 8 minutes and brushing tops with melted butter to brown. Makes about 2 dozen.