Three Day Yeast Rolls
|Active dry yeast||1⁄2 Ounce (2 Packages, 1/4 Ounce Each)|
|Warm water||2 Cup (32 tbs), divided (110 To 115 Degree F)|
|Butter/Margarine||1 Cup (16 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||8 Cup (128 tbs)|
In a mixing bowl, dissolve yeast in 1/4 cup water.
Add butter, sugar, eggs, salt and remaining water; mix well.
Add 2 cups flour; beat until smooth.
Gradually stir in enough remaining flour to form a soft dough (do not knead).
Place in a greased bowl.
Cover and refrigerate for up to 3 days.
When ready to use, turn out onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Shape into rolls as desired.
Place in greased muffin cups or on baking sheets.
Cover and let rise until nearly doubled, about 1 hour.
Bake at 375° for 10-15 minutes or until golden brown.
Brush with butter if desired.
Immediately remove to wire racks to cool.