Perfectly Easy Dinner Rolls

Very easy yeast rolls-no kneading! You can make the dough up to four days ahead and keep it in the fridge. Then take it out, let it rise, bake and enjoy! I found this recipe on a blog, I wish I could remember which one so I could give credit. My new favorite roll recipe, I have also made burger buns with it and they were good as well. Prep time does not include chilling or rising time.

• Ready In: 35 mins
• Serves: 8
• Yields: 24 rolls

Ingredients

• 1  cup warm water (105 F to 115 F)
• 2 (1/4ounce) packages active dry yeast
• 1⁄2 cup butter, melted
• 1⁄2 cup sugar
• 3  eggs
• 1  teaspoon salt
• 4 -4 1⁄2 cups unbleached all-purpose flour
•  butter, melted (optional)

Directions

1. Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
2. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
3. Grease a 9×13 baking pan. Turn the chilled dough out onto a lightly floured surface. Divide dough into 24 equal-sized pieces. You can also pat it out flat and cut into squares (even easier!)
4. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan.
5. Cover and let dough balls rise until doubled in volume, about one hour.
6. Preheat oven to 375°F Bake until rolls are golden brown, 15–20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.