Refrigerator Rolls (x3)

Directions

1. 1
   Dissolve 1 teaspoon sugar in 1/4 cup of the warm water; stir in the yeast until dissolved.
2. 2
   (Be sure water is not too hot - out should only feel lukewarm to the touch.)
3. 3
   Set yeast aside for 5-10 minutes while you measure out the ingredients.
4. 4
   In a large bowl, add butter to the remaining warm water.
5. 5
   Stir in sugar, salt, eggs, the dissolved yeast, and 4 cups of the flour.
6. 6
   Knead with the dough hook attachment of a stand mixer for 5 minutes, gradually adding as much of the remaining flour as needed until a smooth and elastic but soft dough is formed and dough begins to leave the sides of bowl.
7. 7
   (If you don't have a stand mixer, dough may be kneaded for 10 minutes by hand on a floured surface.)
8. 8
   TIPS: The less flour used, the lighter the rolls, so use as little flour as you can.
9. 9
   Place the kneaded dough in a plastic bag or tightly covered container and refrigerate overnight or until ready to use.
10. 10
    When ready to bake, punch down the dough and pinch off 1/3; replace cover and return remaining dough to refrigerate.
11. 11
    Shape dough into rolls (cinnamon rolls, dinner rolls, buns, etc.)
12. 12
    And arrange on greased baking pans to rise.
13. 13
    Allow to rise in a warm, draft-free place until doubled in size (about 1 hour, but as long as it takes).
14. 14
    Bake in a preheated 400F degree oven for 15-20 minutes (but this will vary according to the size of the rolls.)
15. 15
    For very large rolls (or pan rolls that are close together in the pan), reduce oven temperature to 350-375F and bake for about 35 minutes.