Perfectly Easy Dinner Rolls
This icebox dough requires no kneading and can be made up to 4 days ahead. Just take it out of the refrigerator, let rise and bake.
| 1 | cup warm water (105°F to 115°F) |
| 2 | packages active dry yeast |
| 1/2 | cup butter, melted |
| 1/2 | cup sugar |
| 3 | eggs |
| 1 | tsp salt |
| 4-4 1/2 | cups unbleached all-purpose flour |
| Additional melted butter (optional) |
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.
Grease a 9×13 baking pan. Turn the chilled dough out onto a lightly floured surface. Divide dough into 24 equal-sized 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 one hour.
Preheat oven to 375°F. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve
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