Hard Rolls

2 pk Dry yeast
2 c Warm water (105-115 degrees)
2 ts Sugar
1 t Salt
4 1/2 c All-purpose flour -- to 4 3/4
1/4 c Butter or margarine
Melted/divided

Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add sugar and salt; stir well. Gradually stir enough flour into the yeast mixture to make a soft dough. Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Punch dough down, and shape into 18 (3-1/2- x 1-1/2-inch) loaf-shaped rolls.

Place on greased baking sheets. Score tops of rolls with scissors, making 1/4-inch deep slashes; brush with 2 tablespoons butter. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 400�F for 25 to 30 minutes,

1-1/2 dozen.