AUNT FANNIE'S ROLLS

1/2 CUP SUGAR
2 TEASPOONS SALT
2 PACKAGES ACTIVE DRY YEAST
ABOUT 6 CUPS ALL PURPOSE FLOUR
2 CUPS WATER
1 EGG
BUTTER
SALAD OIL

1. IN A LARGE BOWL COMBINE SUGAR, SALT, YEAST AND 2 & 1/4 CUPS FLOUR. IN 1-QUART SAUCEPAN OVER LOW HEAT, HEAT THE WATER AND 1/2 CUP BUTTER UNTIL VERY WARM (120-130) BUTTER DOESN'T NEED TO MELT.

2. WITH MIXER AT LOW SPEED, GRADUALLY BEAT LIQUID INTO DRY INGREDIENTS UNTIL JUST BLENDED. INCREASE SPEED TO MEDIUM; BEAT IN EGG AND 3/4 CUP FLOUR TO MAKE THICK BATTER AND CONTINUE BEATING FOR 2 MINUTES, SCRAPING SIDES WITH A RUBBER SPATULA. WITH A SPOON, STIR IN ENOUGH FLOUR TO MAKE A SOFT DOUGH, ABOUT 2 & 1/2 CUPS.

3. TURN DOUGH ONTO A LIGHTLY FLOURED SURFACE AND KNEAD UNTIL DOUGH IS SMOOTH AND ELASTIC, ABOUT 10 MINUTES. SHAPE DOUGH INTO A LARGE BALL AND PLACE IN A LARGE GREASED BOWL, TURNING DOUGH SO THE GREASED SIDE IS UP. COVER WITH A TOWEL AND LET RISE IN A WARM PLACE UNTIL DOUGH DOUBLES (ABOUT 1 & 1/2 HOURS) DOUGH IS DOUBLED WHEN TWO FINGERS PRESSED LIGHTLY INTO DOUGH LEAVES A DENT.

4. PUNCH DOWN DOUGH. TURN DOUGH OVER AND BRUSH WITH SALAD OIL AND COVER DOUGH WITH PLASTIC WRAP. REFRIGERATE UNTIL READY TO USE.

5.GREASE A 15 & 1/2 BY 10 & 1/2 OPEN ROASTING PAN. CUT DOUGH INTO 30 EQUAL PIECES, SHAPE INTO BALLS AND PLACE IN PAN. COVER WITH A TOWEL AND LET RISE IN WARM PLACE UNTIL DOUGH DOUBLES (WHEN A FINGER VERY LIGHTLY PRESSED AGAINST DOUGH LEAVES A DENT)

6. PREHEAT OVEN TO 425 AND BAKE ROLLS FOR 15 TO 30 MINUTES UNTIL GOLDEN BROWN. IN SMALL SAUCEPAN OVER LOW HEAT, MELT 2 TABLESPOONS BUTTER. WITH A PASTRY BRUSH, LIGHTLY BRUSH HOT ROLLS WITH BUTTER. ENJOY!!!!