These rolls always turn out wonderful! This is a convenient recipe since the dough can be stirred up whenever you have a few minutes, then tucked in the fridge to bake later.
Ingredients
- 1 cup water
- 2 envs active dry yeast
- ½ cup butter, melted and slightly cooled
- ½ cup sugar
- 3 eggs, beaten
- 3 tsp salt
- ½ cup all-purpose flour
- Optional: additional melted butter
How to Make It
- Heat water until very warm, about 110 to 115 degrees. In a large bowl, combine warm water and yeast. Let stand until foamy, 5 to 10 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, one cup at a time, until dough is too stiff to mix. Cover with a tea towel; keep refrigerated for 2 hours to 4 days. Turn chilled dough out onto a lightly floured board.
- Divide dough into 24 equal pieces; roll each into a smooth ball. Place balls in even rows in a greased 13"x9" baking pan. Cover and let rise again until double, about one hour. Bake at 375 degrees for 15 to 20 minutes, until rolls are golden. Brush warm rolls with melted butter, if desired.
