Dry Active Yeast Lukewarm Water ButterSaltGranulated SugarBoiling WaterEggAll Purpose Flour
Step 1
Dissolve butter, salt and sugar in a medium bowl with boiling hot water. Set aside until lukewarm.
Step 2
Activate yeast. Wait 5 minutes then add butter mix to the bowl with the yeast and stir to combine. Add eggs and stir again to combine.
Step 3
Stir in 3 cups of flour with a wooden spoon to make a soft dough. Place dough in a greased bowl. Cover with plastic then place in the refrigerator to chill for up to 24 hours.
Step 4
When dough has doubled in size, pinch off pieces. Roll the pieces into round balls and place balls in greased muffin tins ⅓ full. Brush the tops with melted butter.
Step 5
Place the rolls in a draft free warm area to proof for about 2 hours.
Step 6
When the rolls have doubled in size, bake in a hot oven at 425°F for 20 minutes. Let cool for about 10 minutes in the pan then remove to a bread basket.