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EASTER ROLLS 
2 pkg. dry yeast with 1/2 c. warm water
2/3 cups butter
2/3 cups sugar
1 1/2 cups lukewarm water or milk (about 80°F)
2 beaten eggs
1 tsp. salt
6 cups all-purpose or bread flour

Combine yeast with 1/2 cup lukewarm water (110-115°F) plus a teaspoon of sugar; stir until yeast dissolves. Set the mixture aside for 5 minutes to foam.

Cream together butter and sugar. Stir in 2 cups flour, lukewarm water or milk (or half water/milk), eggs, and yeast mixture.

Beat for 2 minutes at medium speed of electric mixer. Fit machine with dough hook and add salt and enough remaining flour to make a soft dough (you may need more of less of the flour than called for to achieve the correct consistency). Knead with dough hook for 8 minutes.

Remove dough from bowl and form into a ball.

Put dough into a clean bowl that has been brushed with oil; turn once to coat so that a crust will not form.

Cover the bowl with a clean, lint-free towel and place the bowl in a warm, draft-free place to rise until doubled in size (about 2 hours or more).

Punch dough down in the middle to deflate. Cover with plastic wrap and refrigerate overnight. Shape into rolls and let rise for at least 30 minutes (until nearly doubled) in greased muffin pans.

Optional: Before baking, rolls may be brushed with an egg wash made from 1 egg beaten with 1 tbsp. water. Brush over tops to make the rolls shiny after baking. Rolls brushed this way may also be sprinkled with poppy seeds or sesame seeds before baking.

Bake at 375°F for 15-20 minutes or until golden and light.

If rolls were not brushed with egg wash before baking, they may be brushed with melted butter after baking, so soften the crusts and provide a little shine.

Submitted by: CM
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