Yield: 24 rolls
1 package (1/4 oz.) active dry yeast
1/2 cup warm water (105° F to 115° F)
1/4 cup butter, melted
1/4 cup granulated sugar
2 large eggs
1/2 teaspoon salt
1 teaspoon olive oil
2 to 2 1/2 cups all-purpose flour
Additional melted butter, optional
1. In a large bowl or the bowl of a stand mixer, combine yeast and warm water. Let stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is stiff and not sticky. With your hands, gently form a smooth, round ball of dough.
2. Lightly coat a large bowl with olive oil. Place dough into the bowl. Cover with a clean, dry towel or plastic wrap; refrigerate 2 hours or up to 3 days.
3. When ready to bake, grease a 13 x 9-inch pan. Turn dough out onto a lightly floured surface and divide into 24 equal-sized pieces (a pastry cutter can help with this). Form each piece into a smooth round ball; place balls in even rows (6 rows by 4 rows) in the prepared pan. Cover with a dish towel and let dough balls rise until doubled in volume, about 1 hour.
4. Preheat oven to 375° F. Bake until rolls are golden brown, 15-20 minutes. If the tops are browning too fast, cover rolls with aluminum foil until finished baking. Brush warm rolls with melted butter, if desired, and serve.
More in Popular Recipes