Buttery Yeast Rolls
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Boiling water||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Active dry yeast||2 Tablespoon|
|Warm water||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Cold water||3⁄4 Cup (12 tbs)|
|All purpose flour||7 1⁄2 Cup (120 tbs)|
Mix butter, boiling water, salt, and sugar in a large bowl until thoroughly blended.
Cool to warm.
Soften yeast in the warm water.
Blend in the eggs and cold water.
Beat into warm mixture in large bowl.
Add 3 cups flour, 1/2 cup at a time, beating vigorously after each addition until batter is smooth.
Mix in enough remaining flour to make a soft dough that does not stick to sides of bowl.
Turn dough onto a lightly floured surface; let rest 5 to 10 minutes.
Knead until satiny and smooth.
Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top.
Cover tightly and refrigerate overnight or for several days.
Remove dough and punch down.
Brush top with oil.
Cover; let rise in a warm place until doubled.
(This can take from 1 to 2 1/2 hours.) Shape as desired.
Place rolls on greased baking sheets and let rise again until light.
Bake at 425°F to 450°F 12 to 18 minutes.
(Temperature and timing depend on the size of rolls.)