Refrigerator Pan Rolls

• 2 c. water
• 1/2 c. butter
• 1/2 c. sugar
• 2 tsp. salt
• 2 pkg. active dry yeast
• 6 to 6 1/2 c. flour
• 1 egg
• butter or margarine, softened
• salad oil to coat bowl

1. Begin 6 hours or up to 1 week ahead.
2. Heat water and butter until very warm, 120 to 130u0b0.
3. Butter does not have to melt.
4. In a large mixing bowl, mix sugar, salt, yeast and 2 1/4 cups flour. With a mixer at low speed, gradually add liquid to dry ingredients. Add egg and beat at medium speed 2 minutes occasionally scraping bowl with a rubber spatula.
5. Beat in 3/4 cup flour or enough to make a stiff batter.
6. Continue beating 2 minutes.
7. Stir in 2 1/2 cups flour to make a soft dough.
8. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a large, greased bowl turning over to grease top.
9. Cover with towel and place in a warm place.
10. Let rise double in size, about 1 1/2 hours.
11. Punch down dough.
12. Turn dough over and brush with oil.
13. Cover bowl tightly with plastic wrap and refrigerate at least 2 hours.
14. Punch down dough occasionally.
15. About 2 1/2 hours before serving, grease pan and cut dough into 30 equal pieces. Shape into balls and place in pan.
16. Cover with towel and place in a warm area.
17. Let double; preheat oven to 400u0b0.
18. Bake 15 to 20 minutes or until golden brown.
19. Yields 30 rolls.

water, butter, sugar, salt, active dry yeast, flour, egg, butter, salad oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=274826 (may not work)