Overnight Butter Rolls - cooking recipe

Ingredients

2 packages dry yeast
1/4 cup very warm water
3 eggs
5 cups flour
1/2 cup sugar
3/4 cup melted butter
2 teaspoons salt

Preparation

Sprinkle yeast into 1/4 cup very warm water.
Stir and set aside.
In a large bowl beat eggs and blend in dissolved yeast.
Add 2 1/2 cups flour alternating with 1 cup very warm water.
Mix in sugar and 1/2 cup melted butter and salt.
Mix until smooth.
Beat in remaining flour to make a soft dough.
Cover with a tea towel and let rise in a warm draft free place until doubled in bulk (1-2 hrs).
Punch dough down and cover with plastic wrap and refrigerate overnight.
When ready to bake rolls, punch down refrigerated dough and divide into 2 pieces of dough.
Roll each half into pieced 8 inches by 15 inches.
Spread lavishly with softened butter.
Starting with the long edge, roll jelly roll fashion.
Cut with a very sharp knife of piece or thread into 1 inch slices.
Place slices into muffin tin with cut side up.
Let rise to double (40 to 60 minutes).
Bake 8- 10 minutes in a 400 degree oven to golden brown.
Brush with melted butter and cool on a rack.