This recipe came from my Youth Pastor’s wife, Amy DeBruin. It is the perfect touch to any meal. You will love it! One of the great things about it is, that you can make the dough ahead of time and store it in the refrigerator for up to 4 days, and pull it out and bake it when you need too!
1 c. warm water (110 degrees, if you have a candy thermometer)
2 packages of active dry yeast (1 pkg = 2 1/4 tsp)
1/2 c. butter, melted
1/2 c. sugar
1 tsp. salt
4-41/2 c. flour
Combine warm water and yeast.
Let it “poof” for 5 min.
Mix in butter, sugar, eggs and salt.
Stir in flour (1 cup at a time) until dough is too stiff to mix.
Cover bowl and refrigerate for 2 hours or up to 4 days.
Grease a 9×13″ pan
Turn chilled dough out onto lightly floured board. Divide dough into 24 peices.
Roll each piece into a small ball, place balls in rows in pan.
Cover and let it rise until doubled.
Bake at 375 for 15-20 minutes.
Brush warm rolls with melted butter.