Friday, January 23, 2009

Perfectly Easy Dinner Rolls

I have had this recipe for almost 10 years, but I just made it last weekend after a 4-5 year hiatus. I have no idea why it was on hiatus. These are awesome! This is a great make ahead recipe because the dough can sit in the fridge for up to 4 days.

Perfectly Easy Dinner Rolls
1 cup warm water
2 packages active dry yeast (2.25 tsps) (not instant)
1/2 cup melted butter
1/2 cup sugar
3 eggs
1 teaspoon salt
4-4 1/2 cups flour

Combine yeast and water in a large bowl. Let rest 5 minutes (you are proofing the yeast). Stir in butter, eggs, and salt (let the butter cool or you'll cook the eggs). Beat in flour, 1 cup at a time until dough is too stiff to mix. Cover and refrigerate 2 hours or up to 4 DAYS. Grease a 13 x 9 inch pan. Turn dough out on to lightly floured surface. Divide dough in to 24 equal pieces. Roll each piece in to a smooth round ball and place balls in even rows in pan. Cover and let rise until doubled in size, about 1 hour.

Preheat oven to 375 degrees. Bake until rolls are golden brown, about 15-20 minutes. Brush with melted butter if desired.

I made a dozen rolls in a round cake pan and froze the rest of the dough for a later time. If I had made all 2 dozen, I'm sure they would have been devoured!

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