Given to me by Alice Glidewell
1 stick butter
½ cup sugar
3 eggs, slightly beaten
1 cup warm water
2 pkg. yeast dissolved in ¼ cup warm water
5 cups flour (bread flour if you have it)
2 tsp salt
Cream butter and sugar together. Add beaten eggs, a little at a time, then yeast mixture and 1 cup water. Mix in half of the flour and salt until smooth. Add remaining flour until a soft, slightly sticky dough.
Place in an oiled bowl or large oiled ziplock bag and refrigerate over night or at least 4 hours.
Remove from refrigerator about three hours before baking. Form into shape desired and let rise until double. Bake on a lightly greased baking sheet at 325 degrees until golden (about 15-20 minutes).
Makes an average number of rolls but can easily be doubled.