- 1 packages active dry yeast
- 3/8 cup soft or melted butter
- 3/8 cup sugar
- 4 – 41/4 cups all purpose flour
- 1/8 cups 110°F-115°F warm water (for dissolving yeast)
- 1 cups warm water or milk (see note)
- 1 egg, well beaten
- 1 tsp. salt
Dissolve 1 teaspoon sugar in ~1/8 cup 110°F-115°F water; stir in the yeast until dissolved. (Be sure water is not too hot – it should only feel lukewarm to the touch.) Set yeast aside for 5-10 minutes while you measure out the ingredients.
In a large bowl, add softened butter to the remaining warm water. Stir in sugar, salt, eggs, the dissolved yeast, and 2 cups of the flour. Knead with the dough for 5-10 minutes, gradually adding as much of the remaining flour as needed until a smooth and elastic but soft dough is formed and dough begins to leave the sides of the bowl.
Cooks Tip: The less flour used the better to make lighter rolls, so use as little flour as you can. It helps to rub olive oil over your hands to keep the dough from sticking while kneading and handling. Place the kneaded dough in a plastic bag or tightly covered container and refrigerate overnight or until ready to use.
When ready to bake, punch down the dough and pinch off 1/3; replace cover and return remaining dough to refrigerator. Grease and lightly flour rectangular glass dish. Roll dough into balls, about 2 inches in size, and brush with butter. Arrange in pan leaving only about 1/2-inch space between them so that the rolls will be touching when risen fully. Allow to rise in a warm, draft-free place until doubled in size (about 1 hour, but as long as it takes).
Bake at 350-375°F until golden and cooked through, about 35 minutes.