Ingredients
- 1 cup warm water
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1 tsp salt
- Additional melted butter 2 pkgs active dry yeast (not quick rising)
- 3 eggs
- 4 1/2 cups all-purpose flour
- cup warm water
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1 tsp salt
- Additional melted butter 2 pkgs active dry yeast (not quick rising)
- 3 eggs
- 4 1/2 cups all-purpose flour
- 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 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
- 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.
Preparation
Step 1
cup warm water
½ cup butter, melted
1/2 cup sugar
1 tsp salt
Additional melted butter 2 pkgs active dry yeast (not quick rising)
3 eggs
4 ½ cups all-purpose flour
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 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.