1 package active dry yeast, dissolved in 1/4 C. warm water
4 C. all-purpose flour
1/2 t. salt
In a large bowl, cream together the butter and sugar. Add the eggs and beat well
with a wire whisk. Add milk and yeast. Using a wooden spoon, mix in the flour
and salt. Cover with plastic wrap and a clean towel.
Let rise until double in bulk, then pat down. Re-cover tightly and place in the
refrigerator overnight.
The next day, preheat oven to 350°F. Grease three 12-cup muffin pans. Divide the
dough into three equal balls and place on a floured surface. Pat each ball into
a long loaf and cut it into 12 equal parts. With your fingers, pinch each dough
ball into three small balls and place one into each muffin cup. Brush tops with
melted butter and let rise once more. Bake for 15 minutes or until lightly
browned.
