Instructions: Combine 2 C flour, undissolved Yeast, sugar and salt in large bowl Stir well to blend. Add softened butter.

Add hot tap water to ingredients in bowl all at once.

Beat with electric mixer at medium speed 2 minutes. Scrape bowl occasionally.

Add eggs and 1 C more flour. Beat with electric mixer at high speed 1 minute, or until thick and elastic. Scrape bowl occasionally.

Gradually stir in just enough of remaining flour with wooden spoon to make a soft dough that leaves the sides of bowl. Turn onto floured board. Round up into ball.

Knead 5 to 10 minutes, or until dough is smooth and elastic. Cover with plastic wrap, then a towel.

Let rest 20 minutes on board. Punch down.

Divide and shape as desired into 2 coffee cakes or 2 1/2 dozen rolls

(see associated recipes).

Place in greased pans or on greased baking sheets. An 8" square pan is ideal for 1 dozen pan rolls, and a 13 x 9 x 2" pan for 1 1/2 dozen pan rolls.

Brush surface with oil. Cover pans loosely with plastic wrap.

Refrigerate 2 to 24 hours at moderately cold setting. When ready to bake, remove from refrigerator. Uncover.

Let stand 10 minutes while preheating oven.

Puncture any surface bubbles with oiled toothpick just before baking.

Bake in 375 oven 20 to 25 minutes, or until done. Bake on lower oven rack position for best results.

Remove from pans or baking sheet immediately. Cool on racks.

Brush with butter, or frost and decorate as desired.

Makes 2 coffee
cakes or 2 1/2 to 3 dozen pan rolls.

Description: "This is the start of many good things"

Yield: "2 Loaves"

NOTES : This is the basis of some more recipes.

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