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1
In mixing bowl, add yeast and warm water.
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2
Mix on low about 2 seconds.
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3
Let sit 5 minutes or until foamy.
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4
Add butter, eggs, sugar and salt.
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5
Mix on low about 1 minute or until well mixed.
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6
Add flour, one cup at a time, and mix on low until dough is mixed and soft dough is formed.
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7
After 3 cups of flour have been added, you can turn mixer to medium speed while adding remaining flour.
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8
***Doughwill not be stiff enough to completely pull away from sides of bowl.
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9
Place in greased bowl (I spray with Pam), cover tightly and refrigerate.
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10
For lighter, higher rolls, let dough rest in refrigerator at least 2 days or up to 4 days.
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11
TO FORM ROLLS: Turn dough onto a floured board and roll into a log.
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12
Cut into 24 pieces, Roll each piece in your hands to form a smooth ball.
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13
Place on a greased 13x9-inch baking pan, spray top of rolls with non-stick cooking spray, and cover with a soft cloth.
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14
Let rise about 30 minutes or until doubled in bulk.
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15
Place in unheated oven and turn oven to 375 degrees.
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16
Bake 25-35 minutes or until lightly browned on top.
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17
While hot, brush tops of rolls with melted butter.
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18
NOTE: This can be made into 2 loaves of bread, instead of forming into rolls.
