Three-day Yeast Rolls

• 2 packages (1/2 oz total) active dry yeast
• 3 cups and 1/4 cup warm water, divided (110 F to 115 F)
• 1 cup butter or margarine, softened
• 3/4 cup sugar
• 2 eggs
• 2 teaspoons salt
• 7-1/2 to 8 cups all-purpose flour
• Optional: Additional butter, melted

Directions:

1. In a mixing bowl, dissolve yeast in 1/4 cup water.
2. Add butter, sugar, eggs, salt, and remaining water; mix well.
3. Add 2 cups flour; beat until smooth.
4. Gradually stir in enough remaining flour to form a soft dough (do not kneed).
5. Place in a greased bowl. Cover and refrigerate for up to 3 days.
6. When ready to use, turn out onto floured board; knead until smooth and elastic, about 6 to 8 minutes.
7. Shape into rolls as desired. Place in greased muffin cups or on baking sheets.
8. Cover and let rise until nearly doubled, about 1 hour. At 45 minutes, preheat oven to 375 F.
9. Bake for 10 to 15 minutes or until golden brown. Immediately remove to wire racks to cool.
10. Optional: Brush with butter.