I got this recipe in the mail from a company wanting me to subscribe to their recipe cards. I didn't, but as a free gift I was able to keep the cards. I had never made them, and when I was visiting my sister Edie, she was telling us about a roll recipe that she loves. When she showed me the recipe I said "I have that exact recipe, but I don't think I've tried it." So I came home and told myself I would make them this week. I did and they are YUMMY! I mixed the dough the night before and put it in the fridge and them baked them the next day. As the recipe says, you can keep them up to 4 days in the fridge. Everyone needs to try them. :)
ignore the empty spot ;)
INGREDIENTS:1 cup warm water (105 to 115 degrees F
2 packages active dry yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4 - 4 1/2 cups unbleached all-purpose flour
Additional melted butter, (optional)DIRECTIONS
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
When ready to bake
Grease a 13 x 9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.
Preheat oven to 375. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
Helpful hints, in this recipe do not use quick rising dry yeast, since it is designed to raise breads quickly.
