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Colette & Cassi's Country Kitchen!

HELPFUL HINTS:
In this recipe, don’t use quick-rising dry yeast, since it is designed to raise breads quickly.  Before adding the yeast mixture, use an instant read thermometer to check temperature of water.

1 cup warm water (105*F to 115*F)
2 packages active dry yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 tsp. salt
4-4 1/2 cups unbleached all purpose flour
Additional melted butter (optional)

DIRECTIONS:

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.

Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stuff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.

Grease a 13 x 9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.

Preheat oven to 375*F. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.