Measure warm water into the mixing bowl of an electric mixer which has been fitted with the paddle attachment. Sprinkle yeast over top of water; stir in and allow to sit for 10 minutes.

Add lukewarm milk mixture, eggs, and flour. Mix for 3 minutes.

Cover tightly with plastic wrap and refrigerate for 2 hours or overnight.

The next day, knead by hand on a lightly floured work surface or knead by machine fitted with the dough hook. Knead until smooth and elastic, adding as little flour as possible.

Shape dough using one of the following methods:

Pan Rolls: Form the dough into small balls about 1 ounce each and set close together in a round cake pan or cast iron frying pan.

Crescents: Roll a small piece of dough into a 12-inch circle 1/4 inch thick. Cut into wedge shaped pieces. Brush with butter and roll up from the wide end. Place on baking sheet with the pointed end tucked underneath.

Cloverleaf: Use muffin pans to bake cloverleaf rolls. Form tiny balls of dough and but 3 inch each well-buttered muffin cup. As a variation, they may be brushed or dipped in butter before being placed into the pan; this will cause them to take a longer time to rise, but the rolls will be easy to pull apart and will have a rich, buttery taste.

Twists and Circles: Roll the dough to 1/4-inch thickness. Spread with butter. Cut in 1/2-inch strips and twist the strips into circles or knots.

Parker House Rolls: Roll dough to 1/4-inch thickness. Cut into 1 1/2-inch squares. Brush well with butter, then fold the squares in half. Place close together in a well buttered pan for soft-sided rolls that pull apart, or put folded rolls individually into buttered muffin cups if you prefer crusty sides.

The tops of rolls may be brushed with beaten egg white, cream, or butter for a shiny, glazed appearance.

If brushed with beaten egg white, they may be sprinkled with poppy seeds, sesame seeds, cracked wheat or caraway seeds for a festive appearance.

This dough may be substituted in most recipes that call for sweet dough. Follow the baking instructions given with your recipe.

Baking time differs according to the size and shape of the rolls. Most medium sized rolls can be baked at 350°F for 15-20 minutes or until golden brown; small rolls should be baked at 375°F for approximately 15 minutes.

Submitted by: CM