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Source: The Star Of Texas Cookbook

Easy Dinner Rolls
The dough for these yeast-raised rolls can be made days ahead of time, which makes them easy for the busy cook.
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Serves: 50 to 60 rolls
Prep Time: 15 minutes
Cook Time: 7 to 12
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1 package active dry yeast
1 cup lukewarm water
1/2 cup butter, melted, plus more for brushing
1/2 cup sugar
3 eggs, lightly beaten
1 heaping teaspoon salt
4 1/2 cups flour




Sprinkle the yeast over the water and set aside for about 10 minutes until it swells and foams.

In the bowl of an electric mixer, combine the 1/2 cup of the melted butter, sugar, eggs, and salt. Beat on medium speed just until mixed.

Add the yeast and water to the batter and beat to mix. Add the flour, a cup or so at at time, and mix gently after each addition until combined. The dough will be sticky and gooey.

Cover the bowl with plastic wrap or a dishtowel and set aside to rise for 4 hours in a warm, draft-free area of the kitchen.

Cover tightly and refrigerate the dough for up to three days and for at least 6 hours.

Remove from the refrigerator 4 hours before baking. Roll the dough on a lightly floured surface to a thickness of about 1/4 inch. Using a 2- to 3-inch biscuit cutter, cut the dough into rounds.

Brush each with melted butter, fold in half, and put in a lighlty buttered baking pan. Arrange the rolls so that the folded side faces up and the rolls touch each other in the pan.

Cover loosely with a dishtowel and set aside in a warm, draft-free area of the kitchen to rise again for 4 hours.

Preheat the oven to 450 degrees F.

Bake the rolls for 7 to 12 minutes or until lightly browned on top and cooked through. Pull apart to serve.

Note: Freeze the rolls after you put them in the baking pan but before they rise again. Take the rolls from the freezer 4 to 5 hours before baking and let them defrost and rise in a warm, draft-free area of the kitchen. Baking time will be a little longer.







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