Egg Custard No-Knead Rolls - cooking recipe

Ingredients

2 pkg. active dry yeast
1 1/4 c. warm water
1/4 c. butter, melted
1 tsp. salt
4 oz. pkg. egg custard mix (Jell-O)
3 to 3 1/2 c. flour

Preparation

Soften yeast in warm water.
Add melted butter, salt and custard mix.
Add flour gradually and mix until mixture forms a ball.
Knead 12 times on lightly floured surface.
Roll dough to form 8 x 20-inch rectangle.
Cut in half lengthwise.
Cut each 4 x 20-inch piece of dough into 2 x 4-inch rectangles.
Place on greased cookie sheet.
Cover and let rise in warm place for 1 hour or until doubled in bulk. Bake 10 to 15 minutes in 400\u00b0 oven.