Cool Rise One Bowl Dinner Rolls

I like that I can make these up a day ahead.  Recipe is from Katie Hale Barnes posted in the Blue River's Best Cookin' book.

Can make 24 hours ahead of time.

2 3/4 to 3 1/4 cup unsifted flour

1/4 c. sugar

1/2 tsp. salt

1 pkg. active dry yeast

5 T. softened margarine

2/3 c. very hot tap water

Melted margarine

In a large bowl thoroughly mix 3/4 cup flour, sugar, salt and undissolved active dry yeast.  Add softened margarine.  Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally.  Stir in enough flour to make a soft dough.  Turn out onto a lightly floured board.  Knead until smooth and elastic, about 8 to 10 minutes.  Cover with plastic wrap, then a towel.  Let rest 20 minutes.  Punch dough down.  Turn out onto a lightly floured board.  Proceed with forming desired shapes.  Cover loosely with plastic.  Refrigerate 2 to 24 hours.  When ready to bake, remove from refrigerator.  Uncover dough carefully.  Let stand, uncovered, 10 minutes at room temperature.  Puncture any gas bubbles with a greased toothpick.  Carefully brush rolls with butter.  Bake in hot oven at 400 degrees about 10 to 15 minutes