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1
Dissolve 1 teaspoon sugar in 1/4 cup of the warm water; stir in the yeast until dissolved.
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2
(Be sure water is not too hot - out should only feel lukewarm to the touch.)
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3
Set yeast aside for 5-10 minutes while you measure out the ingredients.
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4
In a large bowl, add butter to the remaining warm water.
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5
Stir in sugar, salt, eggs, the dissolved yeast, and 4 cups of the flour.
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6
Knead with the dough hook attachment of a stand mixer for 5 minutes, gradually adding as much of the remaining flour as needed until a smooth and elastic but soft dough is formed and dough begins to leave the sides of bowl.
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7
(If you don't have a stand mixer, dough may be kneaded for 10 minutes by hand on a floured surface.)
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8
TIPS: The less flour used, the lighter the rolls, so use as little flour as you can.
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9
Place the kneaded dough in a plastic bag or tightly covered container and refrigerate overnight or until ready to use.
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10
When ready to bake, punch down the dough and pinch off 1/3; replace cover and return remaining dough to refrigerate.
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11
Shape dough into rolls (cinnamon rolls, dinner rolls, buns, etc.)
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12
And arrange on greased baking pans to rise.
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13
Allow to rise in a warm, draft-free place until doubled in size (about 1 hour, but as long as it takes).
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14
Bake in a preheated 400F degree oven for 15-20 minutes (but this will vary according to the size of the rolls.)
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15
For very large rolls (or pan rolls that are close together in the pan), reduce oven temperature to 350-375F and bake for about 35 minutes.
