1 tablespoon active dry yeast or 1 (1/4 oz.) package
1-1/2 cups lukewarm water (110F)
2 eggs, beat
1/2 cup vegetable oil or melted margarine
5 to 6 cups HOT ROLL MIX
In a large bowl, dissolve yeast in luke-warm water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Blend well. Add additional HOT ROLL MIX to make a soft, but not too sticky, dough. Knead about five minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Grease a 13¹x 9¹ pan or tow 9¹ round pans. Punch down dough. Let rest 10 minutes. Divide into 24 to 30 balls. Place in prepared pans. Cover and let rise until about doubled in bulk. Preheat oven to 375 F. Bake 20-25 minutes until browned. Brush tops with butter or margarine.