4 to 4 1/2 cups unbleached flour
2 packages active dry yeast
1/2 cup sugar
1 teaspoon salt
1 cup water (120°F - 130°F)
1/2 cup butter, melted
3 eggs

In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt. Add water, butter and eggs. Stir until mixed then beat for 2 min. at medium speed. Stir in about half of the flour (2 – 2 1/2 cups) or until a stiff dough is formed.

Spray the inside of a plastic bag with nonstick spray. Form dough into a ball and place in plastic bag.

Refrigerate dough for at least 2 hours or up to 4 days. Use in your favorite refrigerated dough recipe or use the recipes below.

Dinner Rolls:

Lightly grease 2 8 or 9 inch round cake pans. On a lightly floured surface divide refrigerated dough into 4 equal portions. Cut each quarter into 6 equal pieces and shape into balls. Place 12 into each greased pan. Brush top of rolls with melted butter or light cream. Cover loosely with plastic wrap and allow to rise in a warm place until doubled in size, 45 – 60 minutes.

Preheat oven to 375°F. Remove plastic wrap from dough.

Bake at 375°F hot 18 – 28 min. or until lightly golden brown. Remove roll from pan. Brush tops with melted butter.

Makes 24 rolls.

White Bread:

To make a loaf of white bread, form a loaf shape with dough and place in a large greased loaf pan to rise, covered, until doubled in size.

Bake in a preheated 350°F until loaf sounds hollow when tapped on bottom and is browned on top (45 – 50 minutes).

Submitted by: CM