PALM SCHOOL ROLLS (SALLYE)
I have copied it exactly as it was written in the early 70's. Obviously mixing the dough could be done a little more efficiently now with new techniques such as dough hooks or pulsing food processors.
Mix dry ingredients on low.
Add yeast and water mixture.
Add remaining water (additional water may be added if needed).
Mix to well-developed about 6-10 minutes at low speed or until dough turns glossy
By this time, dough will begin to turn loose from bowl.
Take dough and divide into 4 one-pound loaves and put into greased pans
Rise to double in size
Brush tops with butter after taking from oven.