1 cup of Butter melted
1 cup of Sugar
1 tsp. salt
1 cup boiling water
2 pkg, yeast
1 cup lukewarm water
6 cups flour
Mix sugar, butter, and salt.
Add boiling water, Blend and cool. Add this to beaten eggs.
soften yeast in lukewarm water. Pour into egg mixture. Add flour and mix well.
refrigerate about 6 hours or overnight. When ready take out ad knead what you need.
Roll in ball in your hand. Let rise for about 2 hours. Bake at 425* for 15 minutes.
Dough will keep in refrigerate for 5 days. Punch down every day.
Pairs Well With
This recipe is one I make for my family who love rolls. When we get together as a family I have to make these rolls. I got the orginal recipe from a Farms Journal cookbook printed in 1969 and made changes to it until I found one we liked better.