3/4 c. water
1/2 c. sugar
1 tbsp. salt
3 tbsp. butter

Combine and cool to lukewarm. Dissolve:

2 pkg. dry yeast
1 c. warm water

Add:

Water mixture
1 beaten egg
2 1/2 c. flour

Beat until smooth. Add enough flour (about 2 3/4 cups) to make soft dough. Turn out on lightly floured board. Knead until smooth and elastic. Place in greased bowl, turning to grease top. Cover tightly. Store in refrigerator until doubled or needed (may be kept 4 to 5 days).

Punch dough down. Turn lightly on floured board; divide into 3 pieces. Form pieces into 9 inch rolls; cut each into 9 pieces; form smooth balls. Place in 3 greased 8-inch round cake pans. Cover; let rise in warm place until doubled, about 1 hour.

Bake at 375 degrees for 20 minutes. Make 27. This is the refrigerator pan roll mixture for Cherry Cherry Christmas Bread.