About 4 dozen medium pan rolls or 2 dozen plus of cloverleaf rolls
Mix day before:
Dissolve 2 Tbsp. (pkgs.) dry yeast in 2 cups very warm water.
Stir in:
1/2 cup sugar or 1/4 cup honey or fructose
2 tsp. Salt
1/4 cup softened butter
1 egg
Mix in 6 1/2-7 cups flour. (I used slightly over half, freshly ground Prairie Gold whole wheat flour.)
Place in a large bowl. It will more than double. Cover with lid or damp cloth, place in refrigerator.
Punch down dough when it reaches the top.
About three hours before baking, shape into rolls. Placing in greased pans. Cover and let rise until double. About 3 hours.
alt=""id="BLOGGER_PHOTO_ID_5314630259511888178" />Heat oven to 400°F. Bake rolls for 12-15 minutes.
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