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What You Need:

• 1 3/4 C warm water, should be 105 to 115 degrees (check with thermometer)
• 2 pkg active dry yeast
• 1/2 C sugar
• 1 T salt
• 1 egg
• 1/4 C soft butter or margarine
• 6 C sifted all purpose flour
• 1 T butter or margarine, melted
• Freezer paper

How to Make It:

1. Rinse a large bowl with hot water.
2. Pour the warm water into the bowl.
3. Add the yeast, sugar and salt.
4. Stir until completely dissolved.
5. Add the egg, soft butter and 3 C of flour.
6. Beat together with an electric mixer on medium speed until smooth.
7. Slowly add 1 more C of flour and continue to beat another 2 minutes.
8. Add the remaining 2 C of flour to the mixture.
9. Use your hands to work in the flour.
10. Continue until all the flour is mixed in well and the mixture becomes smooth and elastic.
11. Brush the top of the dough with the melted butter.
12. Cover the bowl with a damp towel.
13. Place the bowl in the refrigerator and allow the dough to rise 2 hours.
14. The dough should double in size.
15. Punch down the dough.
16. Dough may be stored in the refrigerator 1-3 days before use.
17. Be sure dough stays covered and punch the dough once a day until ready to use.
18. When you are ready to make the rolls, remove 1/3 of the dough from the refrigerator.
19. On a lightly floured surface divide the dough in half.
20. With your palms roll each half of the dough into a 16 inch rope.
21. Cut each rope into 18 pieces.
22. Roll each piece into a smooth ball.
23. Place 3 balls in each of a muffin cup that has been sprayed lightly with a non-stick cooking spray.
24. When all the muffin cups are full, cover with a towel and place in a warm place.
25. Let rise again for 1 hour or until dough has doubled in size.
26. Preheat oven to 275 degrees.
27. Bake rolls 20 minutes.
28. Remove and cool completely.
29. Wrap in the freezer paper and freeze for up to 12 months.
30. When ready to use preheat oven to 450 degrees.
31. Unwrap rolls and place on an un-greased cookie sheet.
32. Bake 5 to 10 minutes or until light brown.