Recipe: Mrs. Bowers Grandmother's Rolls (refrigerator dough)

MRS. BOWERS GRANDMOTHER'S ROLLS

2 envelopes dry yeast
1 cup lukewarm water (115 degrees F)
1 cup butter or margarine
3/4 cup sugar
2 teaspoons salt
1 cup boiling water
2 eggs, beaten
6 to 7 cups flour, divided use
Melted butter (for brushing rolls)

Dissolve the yeast in the 1 cup lukewarm water and mix well; set aside.

Combine the margarine, sugar, and salt in a bowl. Add the 1 cup boiling water to the mixture, stirring until blended. Let stand until cool.

Stir the eggs into the cooled butter mixture. Add the yeast mixture and mix well. Add 6 cups flour and mix well. Add 1/2 to 1 cup of the remaining flour if the mixture is soupy. The dough should be sticky. Chill, covered, for 4 hours or longer. (May store in the refrigerator at this point for up to 1 week.)

TO SHAPE AND BAKE:
Roll the dough 1/4 to 1/2 inch thick on heavily floured surface; cut with a round cutter. Brush with melted butter. Fold in half and brush with butter again. Arrange in a greased baking pan. Let rise 1 hour or until doubled.

Bake at 400 degrees F for 20 minutes.

Makes 30 to 40 rolls
Source: Valarea Williamson Bowers in Cooking with Cobbtown Sports! from the good folks in Cobbtown, Georgia, USA