2 packages (1/4 ounce each) active dry yeast
3 1/4 cups warm water — divided
1 cup butter or margarine — softened
3/4 cup sugar
2 eggs
2 teaspoons salt
7 1/2 to 8 cups all-purpose flour
additional butter, melted, optional
…..
In a mixing bowl, dissolve yeast in 1/4 cup water. Add butter, sugar, eggs, salt and remaining water; mix well. Add 2 cups flour; beat until smooth. Gradually stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl. Cover and refrigerate for up to 3 days. When ready to use, turn out onto a floured board, knead until smooth and elastic, about 6-8 minutes. Shape into rolls as desired. Place in greased muffin cups or on baking sheets. Cover and let rise until nearly doubled, about 1 hour. Bake at 375 for 10-15 minutes or until golden brown. Brush with butter if desired. Immediately remove to wire racks to cool. Yield 3-4 dozen.