No serious Southern cook would be caught dead without a dozen or so yeast rolls in the freezer ready to be popped into the oven for both casual and formal dinners. To freeze these rolls up to 3 months, bake as directed about 10 minutes, let them cool, freeze on baking sheets just till firm, then transfer to airtight containers or resealable plastic bags and place in the freezer. When ready to serve, bake in a preheated 350°F oven about 10 minutes or till golden. (I always brush mine with a little extra melted butter before baking.)
The day before you plan to serve the rolls, combine the water and yeast in a large mixing bowl and let proof till bubbly, about 5 minutes. Add the butter, eggs, sugar, and salt and mix till thoroughly blended. Gradually add the flour, stirring constantly till a soft dough forms. Cover with plastic wrap and refrigerate overnight.
Grease 2 baking sheets with butter and set aside. Turn out the dough onto a floured surface and knead for about 15 seconds. Roll the dough out about
Brush the rolls with melted butter then
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