Recipes

Add water to yeast and let stand for about 10 minutes or until thoroughly dissolved. Cool milk to lukewarm. (Good idea to melt butter in milk.) Mix sugar, salt, butter, eggs, yeast and milk. Stir in flour all at once. Refrigerate over night (or at least 2-4 hours.) Remove from refrigerator 2 hours before serving. Shape as desired. Let rise for 2 hours. Bake at 350 degrees for 10-15 minutes, depending on oven until brown.

Tip- I use an ice cream scoop to scoop out dough to cover the bottom of each greased/oiled muffin tin. The dough was tall enough to reach 2/3 of the tin. Each roll or ball was oiled. I froze them, then placed all of them in a ziplock bag and refroze. When I want to use, I take out 2 hours ahead to thaw and rise. Bake according to directions above.