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Ingredients:
2 (1/4-ounce) packages active dry yeast
3/4 cup warm water 105 -115 degrees
1/2 cup sugar
1/2 cup melted butter
2 large eggs lightly beaten
1 1/2 teaspoons salt
4 cups all-purpose flour
1/4 cup butter softened |
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Instructions:
Yield: 3 dozen rolls
Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.
Combine yeast mixture, sugar, and next 3 ingredients in a large mixing bowl. Add 2 cups flour, stirring well. Gradually stir in remaining flour to make a soft dough. Turn dough on to a well floured surface and knead 3 to 4 times. Place in a well greased bowl. Turn dough to grease the dough on top (all the way round).
Cover and let rise in a warm place (85 F degrees) free from drafts, 1 hour until doubled in bulk.
Punch dough down and divide in thirds. Shape each portion into a ball. Roll each ball into 12 (1 inch) balls. Circle onto floured surface. Spread or brush softend butter. Cover with a damp dish towel and let rise 20 minutes or until doubled in size.
Bake at 375 F degrees for 12 minutes until golden and brush with additional melted butter. |