24 rolls
32 min 15 min prep
1 cup water (110 degrees
F)
2 packages yeast (Do not use the quick rising in this recipe)
1/2 cup butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4 1/4 cups flour
1. Combine water and yeast in lg bowl; let stand for
5 minutes.
2. With wooden spoon, stir in butter, sugar, eggs and salt.
3. Add flour, 1 cup at a time and beat in as
much as you can.
4. (you will probably be able to use all the flour) Cover and refrigerate for at least 2 hours, or up
to 3 days.
5. Grease a 13x9 baking pan.
6. Turn dough out onto floured surface.
7. Divide into 24 equal pieces.
8. Roll each piece into a smooth round ball.
9. Place in rows in prepared pan.
10. Cover and let rise for 1 hour;
until doubled.
11. Heat oven to 375*.
12. Bake until golden brown, about 17 minutes.
