Butter Rolls

I decided to move these back up to the top to go with the rest of my Thanksgiving food since I took a picture of the actual finished product this time.

These are the best rolls you'll ever have. My brother used the phrase "buttery pieces of heaven" to describe them. Yeah... they're that good! We like to prepare these for holidays such as Christmas, Thanksgiving, or Easter (or any other get together where we serve a big meal). They do take a little bit of time, but are totally worth it :) If you want to make them in larger batches you can freeze them and save for later to save some time.

2 - 1/4 packets of active dry yeast
1 cup sugar (divided)
2 cups warm water (100-110 degrees)
1 cup butter or margarine, melted
6 large eggs, lightly beaten
1 & 1/2 tsp salt
9 cups flour (give or take)

• Stir together yeast, 2 tbsp sugar, and 2 cups warm water in a glass measuring cup.
• Stir together yeast mixture, remaining sugar, and butter in a large bowl. Stir in egg and salt.
• Gradually stir in enough flour to make a soft dough.
• Cover with a damp towel and chill for 8 hours (over night works best). Divide the dough in to 4-6 equal portions. Turn each portion out on a lightly floured surface and roll in to a 14 inch circle.
• Melt butter as needed, and with a pastry brush spread it over the top of the rolled out dough. With a pizza cutter (or knife) cut each circle in to 8-12 wedges. Roll up each wedge, starting at the wide end.
• Place on baking sheets, covered, and let rise for two hours (or until doubled). You can also freeze the rolls before allowing them to rise. If you do this, just remove them from the freezer and allow them to thaw until they have risen to about double their size.
• Bake at 400 degrees for 10 minutes or until golden brown.

Just a couple extra tips... stuff I've learned from experience!!!

• The baking time can really vary depending on the oven and how big your rolls end up being. Mess with the time and temperature until you get them exactly how you like them. The best combination I've found is dividing the dough in to 6 portions, cutting in to 8 wedges, baking at 375 for 14 minutes.
• BE SURE the towel is wet, because you will get a dry crusty layer across the top if it's allowed to dry out. If this does happen, just kinda knead it together and any pull out any really hard chunks as you're rolling it out.
• It helps to get the dough out of the bowls if you spray it with a cooking spray before you put it in there.
• The dough is pretty tough to roll out when it's cold, so sometimes it helps to let it sit out for a while.
• If you're making more than one batch, it's easiest to make them one at a time.