Originally published on November 20, 2011
I love any bread recipe, but I especially love bread recipes that don’t require bread flour (because I run out of it so quickly whenever I buy it!) I have made this one using bread flour, thinking that would make them even flakier and lighter, but I was wrong – they actually came out worse when I used bread flour instead.
This recipe’s super easy, and the fact that the dough can be made ahead of time and stored for three days is just a bonus to boot! I’ve stored them for as long as 8 hours and as little as 2 hours. I think the dough definitely needs more than a couple of hours in the fridge. I now try to make the dough first thing in the morning the day I’m making them, and then pull them out to form the rolls just before I start cooking supper.
Ingredients:
1 cup warm water (about 110 degrees Fahrenheit)
2 tablespoons dry active yeast
1/2 cup butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4 – 4 1/4 cups all-purpose flour
Directions:
1.) Combine water and yeast in bowl, stir to combine, and let sit for 5 minutes.
2.) Using a wooden spoon, stir in butter, sugar, eggs, and salt.
3.) Add flour, one cup of a time, beating it in as you go. When dough has formed, wrap and place in refrigerator for at least 2 hours, up to three days.
4.) Lightly grease a 9″ x 13″ baking dish.
5.) Turn dough out onto a lightly floured surface.
6.) Divide into 24 equal pieces and roll each into a smooth, round ball.
7.) Place dough balls into prepared pan in equally-spaced rows.
8.) Cover and let rise until doubled, about one hour.
9.) Preheat oven to 375 degrees Fahrenheit.
10.) Place rolls in oven and allow to cook for about 17 minutes, until golden brown.
11.) Remove from oven, allow to cool for 5 minutes.
12.) Serve and enjoy!