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


  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.

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