Every Day Food Mag. These are sooooooo yummy, and there is no waiting over night for them to rise. You can make them a few hours ahead of dinner, and eat them that night! YUM!
2 Cups Warm Water
2 Pkgs. Active Dry Yeast
1/4 Cup Sugar
4 Tbs. Butter, Melted Plus more for pan and brushing
2 Large eggs, lightly beaten
1 1/2 tsp. salt
6 Cups all purpose flour (spooned and leveled) plus more for shaping dough
Pour Warm Water into a large bowl. Sprinkle with yeast and let stand until foamy, about 5 minutes.
Add sugar, butter, eggs, and salt; whisk to combine. Add flour. Mix until incorporated and a sticky dough forms. Brush top of dough with butter, cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
Turn dough out onto a well floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (Cut log in half. Cut each 1/2 into thirds, then cut each piece into thirds again)
Brush 9 x 13 baking pan with butter. One at a time flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough call in prepared pan, smooth side up (you should have three rows of 6) Cover loosely with plastic wrap, and let rise in a warm place until double in bulk, 30 to 40 minutes. (Or you can refrigerate at least 4 hours and up to 1 day)
Pre-heat oven to 400 degrees. Remove plastic wrap, brush rolls with butter, and bake until golden and rolls sound hollow when tapped on bottom. 35-40 minutes. (Tent with aluminum foil if they are getting too brown) Pull rolls apart and serve warm.