1 cup of warm water (105-115 F degrees)
2 packages of active dry yeast (1 pack is approx 1 tablespoon)
1/2 cup (1 stick) butter melted (will deactivate yeast if you mix when butter is warm/hot needs to be cool without being cold)
1/2 cup of sugar
1 teaspoon of salt
4-4 1/2 cups of all-purpose flour
*Additional melted butter is optional but great to brush on warm rolls before eating, but not too much or it will make the rolls mushy .. I do this after they are cool enough that I can touch with bare hands.. since people have different levels of when its okay to touch something hot to them think is it cool enough you would let a young child touch this bare handed..
(I changed it up tonight to see what happens and OH MY WORD for me a change we are keeping.. here is what I did..followed directions until I got to cover and refrigerate.. once everything was mixed I rolled it out into a square-ish rectangle and cut it into 24 pieces. I then placed those pieces on a med to large cookie sheet not touching and then let them rise about an hour to double in size. During that time my oven was heating up and once ready I just popped them in the oven.. also watch them for the first times you make them.. everyone oven is different.. it only took 8 1/2 minutes or so for them to cook completely and they were soft but done all the way as well..) this makes around 2 dozen if rolled in equal amount.
Combine the water water and yeast in a large bowl. Let the mixture stand until the 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 stiff 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 sized 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 degree F.. bake until rolls until golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired.. break rolls apart to serve.
(for me to get them even I roll all the dough out into a square and then cut into pieces (like if you were cutting a pan of brownies) and then either place in pan to bake as dinner rolls shaped like squares or I then roll them)
❤ Jaime Nasdeo