OVERNIGHT BUTTER ROLLS

Steps:

• Sprinkle yeast into 1/4 cup very warm water.
• Stir and set aside.
• In a large bowl beat eggs and blend in dissolved yeast.
• Add 2 1/2 cups flour alternating with 1 cup very warm water.
• Mix in sugar and 1/2 cup melted butter and salt.
• Mix until smooth.
• Beat in remaining flour to make a soft dough.
• Cover with a tea towel and let rise in a warm draft free place until doubled in bulk (1-2 hrs).
• Punch dough down and cover with plastic wrap and refrigerate overnight.
• When ready to bake rolls, punch down refrigerated dough and divide into 2 pieces of dough.
• Roll each half into pieced 8 inches by 15 inches.
• Spread lavishly with softened butter.
• Starting with the long edge, roll jelly roll fashion.
• Cut with a very sharp knife of piece or thread into 1 inch slices.
• Place slices into muffin tin with cut side up.
• Let rise to double (40 to 60 minutes).
• Bake 8- 10 minutes in a 400 degree oven to golden brown.
• Brush with melted butter and cool on a rack.