Rolls

Rolls

2 cups luke warm water
2 T yeast
2 T sugar
2 sticks butter, melted and cooled
6 eggs
1 1/2 t salt
1 cup sugar
10 cups flour

Mix and then let rest water, yeast and 2 T sugar.  Mix butter and eggs with whisk and then add to yeast mixture.  Add salt, remaining 1 cup of sugar, and flour.

Mix and knead 10 minutes.  Fold into greased large bowl. Let rise for 2-3 hours.  Punch down and refrigerate overnight.  Dough can last in the fridge for up to 1 week. Cut dough into 4 equal sections.  Roll each section into large circles.  Brush with melted butter.  I use a pizza knife and cut into about 12-16 triangles.  Roll up like crescent rolls. Place on greased cookie sheet.  Let rise for 3 hours, covered with light kitchen towels.  Cook for 10 minutes at 400.  Brush with butter.

Source: Amy Hick