3 - 3 1/2 c. unsifted flour
2 pkgs. dry yeast
1/4 c. sugar
1 tsp. salt
1 egg, beaten (2 eggs will make it richer & fluffier)
1/2 c. butter
1 c. water

1. Measure all ingredients.

2. Thoroughly mix undissolved yeast with 1/3 of the flour and all other dry ingredients.

3. Heat liquid with butter over low heat until very warm, 120 to 130 degrees. butter does not need to melt.

4. Add liquid to dry ingredients. Beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

5. Add 1/2 cup flour, or enough to make a thick batter, and eggs. Beat on high speed 2 minutes, scraping bowl occasionally.

6. Stir in remaining flour.

7. Refrigerate in greased bowl overnight. Take out 3 to 4 hours before baking. Punch down, roll out, shape rolls and let rise until double in size.

8. Bake at 400 degrees 10 to 12 minutes. (For Brown 'n Serve rolls, bake 8 minutes at 375 degrees, cool, bag and put in freezer. When needed, finish baking at 400 degrees about 10 minutes.)