Dinner Rolls

For Jordan. First the original recipe, which was very yummy, and then my healthier, larger adaptation...

1 c warm water
2 pkg active dry yeast (4 1/2 t)
1/2 c (1 stick) butter, melted
1/2 c sugar
3 eggs
1 t salt
5-6 c all-purpose flour


2 c warm water
4 pkg active dry yeast (8 t)
1/2 c olive oil
1/2 c melted butter
3/4 c honey
3 eggs
2 t salt
11ish c freshly ground whole wheat flour

Combine the water and yeast in a large bowl. Let the mixture stand until the yeast is foamy, about 5 minutes

Stir in butter(oil), sugar(honey), eggs and salt. Beat in flour, 1 cup at a time until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days [overnight did not work for me... my yeast is instant, so it rose and fermented too quickly].

[I never cook all the rolls at the same time. After I form them into rolls, I freeze 3/4 of them individually on a greased cookie sheet; when they are frozen, I pop them into a freezer bag to use when I need them]

Grease a 13x9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.

[If using frozen rolls, I take out about 12 and put them in a greased baking dish and let them rise until doubled, but it takes much longer. I can't remember how long, but maybe about 4-5 hours to thaw and double.]

Preheat oven to 375. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.