Overnight Butter Rolls

1. 1

   Sprinkle yeast into 1/4 cup very warm water.

2. 2

   Stir and set aside.

3. 3

   In a large bowl beat eggs and blend in dissolved yeast.

4. 4

   Add 2 1/2 cups flour alternating with 1 cup very warm water.

5. 5

   Mix in sugar and 1/2 cup melted butter and salt.

6. 6

   Mix until smooth.

7. 7

   Beat in remaining flour to make a soft dough.

8. 8

   Cover with a tea towel and let rise in a warm draft free place until doubled in bulk (1-2 hrs).

9. 9

   Punch dough down and cover with plastic wrap and refrigerate overnight.

10. 10

    When ready to bake rolls, punch down refrigerated dough and divide into 2 pieces of dough.

11. 11

    Roll each half into pieced 8 inches by 15 inches.

12. 12

    Spread lavishly with softened butter.

13. 13

    Starting with the long edge, roll jelly roll fashion.

14. 14

    Cut with a very sharp knife of piece or thread into 1 inch slices.

15. 15

    Place slices into muffin tin with cut side up.

16. 16

    Let rise to double (40 to 60 minutes).

17. 17

    Bake 8- 10 minutes in a 400 degree oven to golden brown.

18. 18

    Brush with melted butter and cool on a rack.

* Per serving · 4 servings · Values may vary.

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