Yield
32 rolls
Laurey W. Glenn

How to Make It

Step 1

Combine yeast and 1/4 cup warm water in a 2-cup liquid measuring cup; let stand 5 minutes.

Step 2

Combine yeast mixture, remaining 1 cup water, 2 cups flour, eggs, and next 3 ingredients in a large bowl; beat with a wooden spoon 2 minutes. Gradually stir in enough remaining flour to make a soft dough.

Step 3

Cover and let rise in a warm place (85˚), free from drafts, 1 hour.

Step 4

Punch dough down; cover and chill at least 8 hours.

Step 5

Punch dough down; turn dough out onto a floured surface, and knead 3 or 4 times. Divide dough in half; shape each portion into 16 (2-inch) balls. Place balls in two lightly greased 9-inch square pans.

Step 6

Cover and let rise in a warm place (85˚), free from drafts, 1 1/2 hours or until doubled in bulk.

Step 7

Bake at 375˚ for 12 minutes or until golden.

Chef's Notes

This is an excellent, supple dough. You can make these rolls into a variety of shapes. Your yield will vary depending on how you shape the rolls.