Rolls

Submitted by: Jennie Schow

6 1/2 to 7 cups of flour
2 1/2 cups hot tap water (run the water until you see steam, then fill your measuring cup)
2 Tablespoons quick-rise yeast (or 2 packages)
1/3 cup sugar
2 teaspoons salt
1 cube (1/2 cup) butter
1 egg

The first thing to do is measure flour into a bowl--a big one. Use a butter knife to level off your flour so you know you have the exact amount you intended to put in there.
Put remaining ingredients into your blender and mix until well blended. You might be thinking the hot water will kill the yeast, but it doesn't. Honestly. You want the water to melt the butter and dissolve the yeast and the sugar. Pour all that stuff from the blender into your flour bowl and stir with a wooden spoon until all of the flour is mixed in. The dough will be really sticky.

Next step is to cover the bowl with a towel and let it rise for 1 hour. Once your dough has risen for an hour (or doubled in size), it's time to form your rolls. Because the dough will be so sticky, use non-stick spray on your hands. You'll have to spritz your hands frequently through this process. You could use oil or butter as an alternative, but the spray is handier. Spray your cookie sheets too.
Take a wad of dough and kind of flatten it out like you are going to make a miniature pizza crust. Take the edges and scrunch them together, as if you were making a mushroom top. You'll want to turn it over when you place it on the greased cookie sheet.

Cover the rolls and put them back in the sun to rise until double, about 20-30 minutes. Bake at 375 for 18-20 minutes on the middle rack.