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1
Begin 6 hours or up to 1 week ahead.
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2
Heat water and butter until very warm, 120 to 130u00b0.
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3
Butter does not have to melt.
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4
In a large mixing bowl, mix sugar, salt, yeast and 2 1/4 cups flour. With a mixer at low speed, gradually add liquid to dry ingredients. Add egg and beat at medium speed 2 minutes occasionally scraping bowl with a rubber spatula.
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5
Beat in 3/4 cup flour or enough to make a stiff batter.
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6
Continue beating 2 minutes.
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7
Stir in 2 1/2 cups flour to make a soft dough.
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8
Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a large, greased bowl turning over to grease top.
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9
Cover with towel and place in a warm place.
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10
Let rise double in size, about 1 1/2 hours.
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11
Punch down dough.
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12
Turn dough over and brush with oil.
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13
Cover bowl tightly with plastic wrap and refrigerate at least 2 hours.
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14
Punch down dough occasionally.
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15
About 2 1/2 hours before serving, grease pan and cut dough into 30 equal pieces. Shape into balls and place in pan.
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16
Cover with towel and place in a warm area.
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17
Let double; preheat oven to 400u00b0.
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18
Bake 15 to 20 minutes or until golden brown.
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19
Yields 30 rolls.
