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12 Hour Rolls
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1 package (1 round T) yeast
1/2 c. warm water
1/2 c. margarine
3/4 c. scalded milk (let cool down to warm)
1/2 c. sugar
3 eggs - well beaten
3/4 tsp salt
3-1/2 to 4 c. flour

Mix by hand or breadmachine. Dough should be stickier than bread. Let rise in refrigerator for 12 hours. Roll out two 16" circles and cut 8-12 pie shaped pieces. Roll pieces, large end first, and place on sheet. Bake at 350o for 12-15 minutes.

Yields about two dozen rolls.
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