Thursday, June 10th 2004, 6:34 pm CDT
Recipe from Georgene Trewatha of Campbell, Mo.
1 cup of warm water (heated to about 110 degrees)
2 packages of active dry yeast (not fast rising)
1 stick butter or margarine (melted)
1/4 cup sugar (more if desired)
2 large eggs (3 medium eggs may be substituted)
1 teaspoon of salt
4 1/2 cups of unbleached flour (you may not need all of the flour; unbleached flour is recommended, but not necessary)
Combine the warm water and yeast in a large bowl; let stand until yeast is foamy (this usually occurs in about 5 minutes).
Stir in melted butter/margarine, sugar, eggs, and salt. Add flour one cup at a time until the dough is too stiff to mix. Cover with plastic wrap (use cooking spray on the inside of the plastic to avoid dough sticking to the wrap), and place in refrigerator for at least 2 hours.
Spray or grease a 13” x 9” glass pan. Next, turn out the chilled dough on a lightly floured surface, lightly roll the dough into a 10” x 6” rectangle and cut into 24 equally sized squares, then roll each piece into a smooth, round ball. Place the dough balls in even rows in the glass pan, cover, and let the dough rise until it has about doubled in volume (this occurs in roughly 1 hour).
To cook, preheat oven o 375 degrees, then bake until golden brown. Brush tops of rolls with melted butter, remove from pan, and pull rolls apart to serve. Makes 24 rolls.