- 2 pkg (2 Tbsp) active dry yeast
- 1/4 cup warm water
- 3 eggs, well beaten
- 1 cup (2 sticks) butter, plus 2 Tbsp, divided, softened
- 1/2 cup sugar
- 1 cup warm water
- 2 tsp salt
- 4 1/2 cups unbleached all-purpose flour, plus more as needed
In a small bowl, add yeast and warm water and stir to combine. Set aside.
In the bowl of a stand mixer fitted with the hook attachment, combine eggs, ½ cup butter, sugar, bloomed yeast, warm water, salt, and 2 1/2 cups flour. Beat until smooth. Add remaining 2 cups flour to make a soft dough and stir to combine. Place in a well-oiled bowl, cover and allow to rise until double in size.
Punch down and place in refrigerator overnight, covered. Three hours before baking, roll out as desired. For dinner rolls: Divide dough in half. Roll each half on a lightly floured surface into a rectangle 1/2″ thick. Spread with ½ cup softened butter. Roll up jelly-roll style and cut into 1″ slices. Place in greased muffin tins, cut-side down. Cover and allow to double in size before baking in a 400-degree oven until golden brown, 12-15 minutes. Using a pastry brush, brush remaining 2 tablespoons butter on rolls.
Orange rolls: Combine 1/3 cup melted butter with 1/2 cup sugar and grated rind of 1 orange. Spread on dough instead of butter, rolling as desired. Bake as above. Frost while rolls are still hot.
Adapted from Donna Lou Morgan, The Salt Lake Tribune