3– 3 1/2 cups all-purpose flourI usually only ever use 3 cups
Combine yeast, warm water, and sugar. Let stand five minutes. Combine yeast mixture, butter, egg, salt, and half the flour: beat with mixer or food processor just until mixed and smooth. Gradually add in flour to make a soft dough. I use a food processor with the dough blade and mix for 45 seconds or mixer with the dough attachment for 2 minutes until a soft ball is formed. Place dough in a well-oiled bowl, turn to grease the top of dough. Cover in a warm area for about an hour until dough rises and almost doubles in size. You can also at this point put the dough in an oiled zip-lock bag and keep in the refrigerator for up to four days. I put the dough in the refrigerator because I like to roll dough out while it is cold. If not refrigerating, punch dough down, turn out onto a floured surface, and kneed a couple of times. Shape dough into rolls. Allow to rise for about 30-40 mins. If the dough was cold they might need to rise about an hour. They should get puffy. Bake at 400 degrees for about 10 mins or until golden brown.