Dinner Rolls

Submitted by Mary Murphy

Makes 32 (2 circles of 16 in each)

6 1/2 to 7 cups flour
1 1/2 Tblsp Yeast
3/8 cups sugar
1 Tblsp salt

Put these in the mixer (I use a Kitchen Aide with the beater not the dough hook, it is too sticky for the hook.)
Stir a little to mix the yeast (This is the yeast you can add directly to dry ingredients. IF you need to wet your yeast do so in the 3/4 cup warm water.)

Scald
2 cups milk
2 1/2 Tblsp butter or margarine (I use margarine)
add to the dry ingredients along with
3/4 cup water
3 beaten eggs

Add liquids to well in dry ingredients
Knead 8-10 minutes - the dough WILL be sticky but easy to work with after refrigeration.
Let raise 1 to 24 hours in the fridge.
Take out 1/2 dough, roll out, (do NOT roll super thin, but after they are cut stretch the dough as you roll or flip them.)
Butter, cut up, roll and repeat.

Let raise 2-3 hours.

Bake 350-375 for 10-12 minutes. Butter the tops and enjoy!