Bride's No Fail Rolls

This recipe comes from the Tennessee's 95 Magic Mixes cookbook of 1977. My husband was given this cookbook from his grandma and it's a gem! The recipe name is pretty accurate "Bride's No fail Rolls."

2 eggs
1 cup warm water
3 1/2 cups plain flour
3/4 cup sugar
1 package dry yeast (1 tablespoon)
1/3 cup vegetable oil

Add yeast to warm water. Beat eggs, sugar and oil. Add yeast and water mixture. Beat and add 1 cup of flour at a time, mixing well. Let rise until doubled. Punch down and knead on board. Cut out rolls. Place in greased muffin tins. Let rise. Bake at 400 degrees for 20 minutes.

Letting the dough rise in the bowl took about 2 and a half hours and in the muffin tin about 45 minutes. The dough was a different consistency than I anticipated so I ended up spooning the mixture into the muffin tin instead of cutting. Next time I will bake at 375 degrees because they burnt a little on the bottom after 15 minutes.

Recipe submitted to cookbook by: Mrs. Reba Bellar of Macon County, Tennessee.