Blender Rolls

2 1/2 c hot water (as hot as it will come out of the tap)
1/2 c butter

1/3 c granulated sugar

2 tsp salt

2 large eggs

7 c flour (35 oz)

1 1/2 Tbs yeast

6 Tbs butter, melted

Add the hot water, butter, sugar, and salt to a blender and blend for 10-15 seconds, until well combined.  Add the eggs and blend until smooth.  Add yeast and blend for another second or two.

Put flour in a large bowl, pour wet ingredients over and stir with a spoon (or use your hands) until well-combined and no dry streaks remain.  The dough will be sticky and bumpy.

Cover and let rise until noticeably puffy and doubled, about 1 1/2 to 2 hours.

Divide dough in half.

For folded square rolls, on a lightly floured counter, roll half the dough into a thick rectangle, about 9 X 14 inches.  Cut in half lengthwise and cut each half into six rectangle pieces.  Dip the bottom of each piece in butter and swipe the buttered end back and forth on a half sheet pan and fold in half.  Repeat with remaining dough, spacing the rolls about 1/2 inch apart.

Cover the rolls and let rise until puffy, about 1 1/2 hours.

Preheat oven to 375, bake for 15-18 minutes or until golden.  If desired, brush tops with melted butter while still warm.  

From Mel's Kitchen Cafe