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Ingredients
- 2 c. warm water (105~ to 115~)
- 2 pkg. dry yeast
- 1/2 c. sugar
- 2 tsp. salt
- 1/4 c. oil
- 2 eggs
- 6 1/2 to 7 c. flour
Method
- Measure water and yeast into bowl; stir to dissolve.
- Stir in sugar, salt, oil and eggs.
- Mix until dough is soft.
- Do not knead.
- Cover with damp cloth; place in refrigerator.
- Let set at least 2 hours.
- About 1 to 1 1/2 hours before baking, shape into rolls.
- Cover; let rise until doubled in size.
- Bake at 400° until done.
- This dough will keep in the fridge for about 5 days.
- Just keep the cloth covering it damp.
