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Butter Rolls




Source of Recipe


MOM
2 (1/4-ounce) envelopes active dry yeast
1 cup sugar, divided
2 cups warm water (100° to 110°)
1 cup butter or margarine, melted
6 large eggs, lightly beaten
1 1/2 teaspoons salt 8
1/2 to 9 1/2 cups all-purpose flour

STIR together yeast, 2 tablespoons sugar, and 2 cups warm water in a 4-cup glass measuring cup; let stand 5 minutes.

STIR together yeast mixture, butter, and remaining sugar in a large bowl; stir in eggs and salt. Gradually stir in enough flour to make a soft dough. Cover and chill 8 hours.

DIVIDE dough into 4 equal portions. Turn each portion out on a lightly floured surface, and roll into a 12-inch circle. Cut each circle into 12 wedges. Roll up each wedge, starting at wide end; place on greased baking sheets. (Rolls may be frozen at this point.) Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.

BAKE at 400° for 10 minutes or until golden. Yield: 4 dozen