24-Hour Dinner Rolls

2 Tbsp yeast
1/2 cup warm water
1 cup butter, melted
1 cup milk scaled or powdered milk
1 cup water
2 eggs
1 cup sugar
2 tsp salt
6 1/2 to 7 1/2 cups flour

Dissolve yeast in 1/2 cup warm water. Melt butter. Add milk, water, and eggs. Beat well. Add sugar, salt and yeast mixture. Stir well and add half of the flour. Beat well. Let dough rest for a few minutes. Gradually add the rest of the flour. Beat very well for 10-15 minutes. Cover bowl tightly and store in refrigerator overnight. Roll dough into desired shapes and let rise about 2 hours or until double in size. Bake at 375 about 15 minutes or until golden brown. Makes about 4 dozen.

This dough is also known as refrigerator rolls and will last up to 4 days if kept tightly covered in the fridge.

Linda Wayment Cookbook from Erin