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HOMEMADE BUTTER ROLLS




Source of Recipe


My files


List of Ingredients




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
1½ teaspoons salt
8½ to 9½ cups all-purpose flour


Recipe



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, remaining sugar, and butter in a large bowl; stir in egg 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 onto 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.

Prep: 20 min., Chill: 8 hrs., Rise: 2 hrs., Bake: 10 min.

Note: If unbaked rolls are frozen, place frozen rolls on ungreased baking sheets. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk. Bake as directed.