1 cup water
1/2 cup butter
1/2 cup sugar or honey
3 eggs
1 teaspoon sea salt
1 tablespoon SAF (instant) yeast
4 1/2 cups unbleached bread flour
(or substitute part of this with freshly ground whole wheat flour)
Today I used one cup of whole wheat flour – Excellent results!
Heat water and butter until butter is nearly melted. Pour into mixing bowl and add sugar/honey, eggs, and salt. Mix well. In a separate small bowl combine the yeast with one cup of the flour. Add this to your mixing bowl along with the remaining flour. If you used honey add an extra 3/4 cup flour. Mix well for several minutes. I use my Bosch Universal Mixer with the dough hook for this recipe, although the dough is too wet to be kneaded. You can also do this by hand with a wooden spoon. Put the dough into a greased bowl, turning once to grease top. Cover and refrigerate for at least 6 hours, or overnight. On the day you want to serve them, shape the cold dough into rolls with oiled hands and place on a greased baking sheet. For 20 dinner rolls, shape the dough into balls a bit larger than “golf-ball size”. Let rise for 3 to 4 hours, until rolls look fat and puffy. A warm room will hasten the rising time and a cold room will slow it down. Bake in a 350* oven for 15-20 minutes until golden brown.
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