GETTING READY

1. In a small bowl, combine yeast and warm water. Stir and let stand for 5 minutes.

2. In a large mixing bowl, place butter, sugar, and salt. Beat until light and fluffy.

3. Pour boiling water and mix until smooth.

4. Add eggs and yeast mixture. Beat for 1 minute or until well combined.

5. Gradually add flour and beat after each addition.

6. Spray a large bowl with cooking oil spray. Place dough in bowl and spray top of dough. Cover with plastic wrap and refrigerate 8 hours or overnight.

7. Grease 2 muffin pans (12 grooves each) with cooking oil spray.

MAKING

8. Punch dough down and place on a lightly floured surface.

9. Form dough into 72 equally-sized balls and place 3 balls in each groove of the muffin pans.

10. Brush melted butter on top of each roll. Cover and let rise in a warm, draft free place for about 45 minutes or until doubled in size.

11. Bake in a preheated 375 degree F oven for 15-18 minutes or until a toothpick inserted comes out clean and tops are golden.

SERVING

12. Remove from oven and serve immediately with butter.

TIPS

To keep the rolls hot, place them in a basket or bowl lined with a clean linen napkin, lapping the napkin over the top of the rolls.