1) For a richer sweet roll dough double the eggs, sugar, and margarine. Pour water into a 3-4 quart mixing bowl. Sprinkle the yeast and 1 tsp sugar on the water. Let sit until the yeast becomes active. Add sugar, salt, egg, milk, and margarine. Stir in 3 cups flour and powdered milk and then an additional 2 1/2 cups flour. Turn dough out onto a lightly floured counter and knead until well mixed. Let the dough rest 5-10 min while you wash and grease your bowl. Knead until smooth 5-7 min using just enough flour to keep it from sticking to the counter. Place dough in bowl (roll dough in bowl so all the sides are covered with the shortening)and cover with a towel. Let dough rise until double in size, then punch down and form into rolls. Rub tops of the rolls on a well greased cookie sheet and then place the bottom of the roll on the cookie sheet. Let rise for 10 min. Then flatten (very important!) slightly for dinner rolls or very flat for hamburger buns. Let rise until double then Bake at 375 degrees for 9-10 min(my oven. Allyns bake 400 degrees for 13-15 min. Makes 32 dinner rolls or 24 hamburger buns. This dough can also be used to make cinnamon rolls or other sweet rolls.
2) Instructions from Allyn:
3) I divide dough into 2 balls then divide each of those into 16 rolls on the 1/2 sheet cookie pan. I put 4 across and 6 down with space on all sides.
4) The other 8 rolls I put in a pie or cake pan. In this pan they usually touch sides to start with.
5) If you use this for cinnamon rolls I use 1/2 the dough and I lightly grease the counter to roll it out. cut in slices with dental floss.
6) Can use 1/2 wheat flour but then substitue honey for the sugar and it will take longer to raise.