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This versatile dough can be used to make hamburger or
hot dog rolls and dinner rolls. At Tiny Tots, we use it for
individual pizzas.

2 pkg. active dry yeast
1/2 c. lukewarm water
3/4 c. butter
1 c. boiling water
1 c. cold water
3/4 c. sugar
2 tsp. salt
2 eggs, lightly beaten
7 to 8 c. flour
Dissolve yeast in the warm water for 5 minutes; set
aside. Combine butter with the boiling water and stir until
butter is melted. Cool and place in a very large bowl. Add
the cold water, sugar, salt, eggs and yeast. Mix well. Add
enough flour (between 7 to 8 cups) to make a soft dough that
when beaten does not stick to the sides of the bowl. Cover and
refrigerate immediately for at least 6 hours or preferably
overnight (dough may be kept in the refrigerator for 7 to 10
days). When ready to use, remove any amount needed and place
on a floured board. Roll out about 1 inch thick; cut or shape
into any size desired. Place rolls on an ungreased cookie
sheet and let rise for 1 to 2 hours. Bake in a preheated 375 degrees
oven for 12 to 15 minutes, depending on size of rolls.

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