Ingredients
- 2 cups water
- 2/3 cup butter or margarine
- 1/2 cup sugar
- 6 cups all-purpose flour
- 2 teaspoons salt
- 2 packages yeast
- 2 eggs
Preparation
Step 1
Combine water, butter and sugar in a saucepan, heat until butter melts, stirring occasionally. Cool to 120 degrees to 130 degrees. Combine 2 cups flour, salt and yeast in mixing bowl, stir well. Gradually add liquid mixture to flour mixture, beating well at high speed. Add eggs and beat an additional two minutes at medium speed. Gradually stir in remaining flour, making a soft dough. Cover and refrigerate up to 3 days punch dough down, and cover if it begins rising out of the bowl. When ready to use, punch down turn out onto a floured surface and knead lightly 4-5 times. Divide dough into thirds. Divide each third into 12 pieces, shape each into a ball. Place each ball in cup of lightly greased muffin pans. Repeat procedure with remaining dough. Cover and let rise in warm place, free from drafts, 1 hour or until doubled in bulk. Bake at 400 degrees for 12 minutes or until golden brown. Dough can be shaped into any kind of roll you desire. Yields 3 dozen.