I really treasure the recipes that I get from family members because we've rarely lived near our family members and spend most holidays just with ourselves and whomever we've invited to join us. When we first got married, we were living in Missouri and got to spend the holidays with the Stull clan. Kathy Stull is Ralph's wife, who is Bob's cousin. She made the best rolls for Thanksgiving and we've used her recipe pretty much every year since then. I generally try another recipe, too, just to see if I can find another one I like, too, but we always come back to this one. Bob made them this year for Thanksgiving and I'm making them this weekend for our church Christmas party. I'm sure we'll make them for Christmas, too.
Refrigerator Pan Rolls
Boil and cool to lukewarm:
1 1/2 cups hot water
1 cup sugar
6 Tbsp butter or margarine
2 Tbsp salt
Dissolve four packages of yeast in 2 cups warm water (110-115 degrees.) This is in addition to the hot water shown above, just in case you wonder. Beat 2 eggs and add to the yeast. Add all to the cooled mixture above. Add 5 cups flour - stir until smooth. Add 5 more cups of flour, stir to make a soft dough. Turn onto floured board and knead. Let rise until doubled, about 2 hours. Pinch off pieces with buttered hands, knead and roll into little balls. Put on buttered pan and turn to butter the tops. You can let them rise a second time to make them lighter - we usually do even though the recipe doesn't call for it. Bake at 350 degrees for 15 to 20 minutes.
Makes 48 rolls.
This dough will store in the refrigerator for 5 days.
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