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1
In a large bowl, mix the yeast into the lukewarm water and allow to stand 5 minutes or until frothy.
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2
Add in the eggs and 1/4 cup of melted butter or oil; beat in 2 cups of the roll mix; let rest 2 minutes.
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3
Stir in enough of the remaining mix to make a soft dough; turn out on a lightly floured surface and knead until smooth, 7 to 10 minutes.
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4
Clean and lightly grease the bowl, place dough in bowl, turning to grease all sides.
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5
Cover dough with a damp towel and let rise in a warm place, free from drafts, until doubled in bulk.
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6
Grease a large baking sheet; set aside.
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7
Roll out dough to 1/2 inch thick, cut with a floured, round biscuit cuter.
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8
Dip both sides of dough into the melted 2 tablespoons butter; fold in half, stretching slightly.
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9
Arrange on prepared baking sheet, not touching and let rise until double, 20 to 30 minutes.
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10
Preheat oven to 375 degrees and bake for 15 to 20 minutes or until golden brown.
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11
Variation for Pan Rolls: Grease a 9-in round cake pan, punch down dough. Divide into 12 equal portions.
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12
Shape each into a smooth ball. dip tops of each into the remaining melted butter.
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13
Arrange in prepared pan, dipped side up, not touching.
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14
Cover and let rise until doubled in bulk, 20 to 30 minutes.
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15
Bake as directed above.
