Refrigerator Pan Rolls - cooking recipe

Ingredients

2 c. water
1/2 c. butter
1/2 c. sugar
2 tsp. salt
2 pkg. active dry yeast
6 to 6 1/2 c. flour
1 egg
butter or margarine, softened
salad oil to coat bowl

Preparation

Begin 6 hours or up to 1 week ahead.
Heat water and butter until very warm, 120 to 130\u00b0.
Butter does not have to melt.
In a large mixing bowl, mix sugar, salt, yeast and 2 1/4 cups flour. With a mixer at low speed, gradually add liquid to dry ingredients. Add egg and beat at medium speed 2 minutes occasionally scraping bowl with a rubber spatula.
Beat in 3/4 cup flour or enough to make a stiff batter.
Continue beating 2 minutes.
Stir in 2 1/2 cups flour to make a soft dough.
Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a large, greased bowl turning over to grease top.
Cover with towel and place in a warm place.
Let rise double in size, about 1 1/2 hours.
Punch down dough.
Turn dough over and brush with oil.
Cover bowl tightly with plastic wrap and refrigerate at least 2 hours.
Punch down dough occasionally.
About 2 1/2 hours before serving, grease pan and cut dough into 30 equal pieces. Shape into balls and place in pan.
Cover with towel and place in a warm area.
Let double; preheat oven to 400\u00b0.
Bake 15 to 20 minutes or until golden brown.
Yields 30 rolls.