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Ingredients
- 2 packages (1/4 Oz. Packet) Active Dry Yeast
- 1-3/4 cup Warm Water (110-115 Degrees)
- 2 whole Eggs
- 1/2 cups Sugar
- 1/4 cups Unsalted Butter, Softened
- 1 teaspoon Salt
- 6 cups All-purpose Flour
- 1/4 cups Olive Oil
Method
- Dissolve dry yeast in warm water in large mixing bowl. Add eggs, sugar, softened butter, salt and 3 cups of flour. Beat until smooth. Add the rest of the flour 1/2 cup at a time and continue to beat until smooth.
- Place dough on floured surface and knead for 6-8 minutes until smooth and elastic. Pour 1/8 cup olive oil into large bowl. Place the dough into the bowl and pour remaining 1/8 cup oil over top. Swish dough around to make sure all surfaces are covered in oil. Cover with plastic wrap or warm, wet towel and refrigerate for at least 2 hours but up to 2 days (I usually refrigerate overnight).
- Once dough has risen in refrigerator, take it out and punch the dough down. Shape dough into 24 evenly sized balls. Place in two greased 13 x 9 inch pans, leaving a little space in between. Cover with a warm, wet towel and let sit for 30 minutes at room temperature to rise.
- Bake at 350°F for 20 minutes.
