Dinner Rolls

5 1/2 c. sifted flour
1 1/2 c. lukewarm water
1/2 c. sugar
1 tsp. salt
2 eggs
1 cake yeast (or 1 pkg. dry yeast)
2/3 c. melted margarine or butter

Combine yeast with 1/2 cup lukewarm water. Let stand 5 minutes.
 Add in sequence: water, sugar, salt, eggs, yeast mixture, melted and cooled butter and flour.
Let rise until double in size (1 hour or more).
Poke in middle and place in refrigerator for 2 hours.
Divide in thirds; roll on floured board, 1/3 at a time, in a circle 1/4 inch thick.
Cut in 12 pieces as you would pieces of a pie.
Smear with butter, roll up, and set for 2 hours on tins.
Bake at 400 degrees for 10 to 12 minutes.
Makes about 36 rolls.

 TEA RING VARIATION:
Divide dough in thirds.
Shape each third in a rectangle.
Sprinkle sugar, allspice, raisins, nuts on dough.
Roll up.
Shape roll into a ring.
Take a knife and make cuts on the outside edge, 3/4 of the way through the ring.
Fan rolls out.
Bake.

Dribble powdered sugar mixed with cream in a thin stream.
Decorate with red cherries.

This dough can be left in the refrigerator overnight at the refrigeration stage, and then rolled up 2 hours before ready to use.
My mother-in-law discovered this yeast roll recipe. It never fails, is simply marvelous, and will make you famous as a fabulous cook! It also makes wonderful Swedish tea rings.