Easy Dinner Rolls

These are the easiest, most delicious rolls I've ever made. No kneading required!

This icebox dough can be made up to 4 days ahead of time and refrigerated.

(Makes 2 dozen dinner rolls)

1 cup warm water (105 to 115 degrees F)

2 packages Active Dry Yeast

1/2 cup (1stick) butter, melted

1/2 cup sugar

3 eggs

1 teaspoon salt

4 -4 1/2 cups unbleached all-purpose flour

Additional melted butter (optional)

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

Stir in butter, sugar, 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.

Grease enough muffin pans for 24 rolls.  Turn the chilled dough out onto a lightly floured board.  Divide dough into 24 equal pieces.  Roll each piece into a smooth round ball.  Place the balls into each cup of the muffin pans.  Cover and let the dough rise until doubled in volume, about an hour.

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