Refrigerator Pan Rolls

Directions

1. 1
   Begin 6 hours or up to 1 week ahead.
2. 2
   Heat water and butter until very warm, 120 to 130°.
3. 3
   Butter does not have to melt.
4. 4
   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.
5. 5
   Beat in 3/4 cup flour or enough to make a stiff batter.
6. 6
   Continue beating 2 minutes.
7. 7
   Stir in 2 1/2 cups flour to make a soft dough.
8. 8
   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.
9. 9
   Cover with towel and place in a warm place.
10. 10
    Let rise double in size, about 1 1/2 hours.
11. 11
    Punch down dough.
12. 12
    Turn dough over and brush with oil.
13. 13
    Cover bowl tightly with plastic wrap and refrigerate at least 2 hours.
14. 14
    Punch down dough occasionally.
15. 15
    About 2 1/2 hours before serving, grease pan and cut dough into 30 equal pieces. Shape into balls and place in pan.
16. 16
    Cover with towel and place in a warm area.
17. 17
    Let double; preheat oven to 400°.
18. 18
    Bake 15 to 20 minutes or until golden brown.
19. 19
    Yields 30 rolls.