2 c. water
1 c. butter
2 pkg. active dry yeast
1 tbsp. salt
3/4 c. sugar
2 eggs
6 c. flour, about

Combine sugar, yeast, salt, and 2 cups flour in mixing bowl. Heat water and butter in saucepan until warm, butter does not need to melt. Add to dry ingredients in mixing bowl and beat at medium speed of electric mixer for 2 minutes, scraping bowl occasionally.

Add one cup flour and eggs. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour or enough to make soft dough. Place in refrigerator. Take out as needed and shape into rolls; an easy way to shape rolls is to roll in ball, flatten then fold in half. Let rise about 2 hours. Bake at 400 degrees for 12 minutes. Makes about 4 dozen.

NOTE: Covered dough can be kept in refrigerator for 3-4 days.