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 C. 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 13x9 inch baking pan. Turn the chilled
dough out onto a lightly floured board. 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 1 hour.
Preheat oven to 375 degrees. Bake until rolls are
golden brown, 15-20 minutes. Brush warm rolls with
melted butter, if desired. Break rolls apart to
serve.
Originally Submitted
5/4/2014
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