1 3/4 c. warm water
1/2 c. honey
1 tbsp. salt
2 pkgs. active dry yeast
1 egg
1/4 c. soft butter
6 c. flour

Mix together in large bowl water, honey and salt. Blend in yeast. Beat in egg, butter, and 3 cups flour. Beat about 2 minutes or until smooth. Gradually add 1 cup flour, beating hard. Using hands, work in rest of flour until dough is smooth and elastic. Grease top of dough. Cover with foil and allow to rise in refrigerator at least 2 hours or until double in bulk. Punch down and refrigerate.

Store in refrigerator 1-3 days, punching down once a day. Shape into rolls. Place in greased pan, cover and let stand to rise in a warm place to double, about 1 hour. Brush with butter. Bake at 400 degrees for 12-15 minutes or until golden brown.