Three Day Yeast Rolls Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 2 Cup (16 tbs), divided | |
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| Sugar | 3/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Salt | 2 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) |
Directions
In a mixing bowl, dissolve yeast in 1/4 cup water.
Add butter, sugar, eggs, salt and remaining water; mix well.
Add 2 cups flour; beat until smooth.
Gradually stir in enough remaining flour to form a soft dough (do not knead).
Place in a greased bowl.
Cover and refrigerate for up to 3 days.
When ready to use, turn out onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Shape into rolls as desired.
Place in greased muffin cups or on baking sheets.
Cover and let rise until nearly doubled, about 1 hour.
Bake at 375° for 10-15 minutes or until golden brown.
Brush with butter if desired.
Immediately remove to wire racks to cool.
Add butter, sugar, eggs, salt and remaining water; mix well.
Add 2 cups flour; beat until smooth.
Gradually stir in enough remaining flour to form a soft dough (do not knead).
Place in a greased bowl.
Cover and refrigerate for up to 3 days.
When ready to use, turn out onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Shape into rolls as desired.
Place in greased muffin cups or on baking sheets.
Cover and let rise until nearly doubled, about 1 hour.
Bake at 375° for 10-15 minutes or until golden brown.
Brush with butter if desired.
Immediately remove to wire racks to cool.
Chef
