The Perfect Rolls

This is for all my friend who keep asking for the roll recipe.
The holidays are upon us, so here are some tips on making the perfect rolls. Thanks Rachel for teaching me all your little trick.

To use the same amount of dough for each dozen, cut your dough in your bowl. See picture below. It works perfect.

Once you roll out the dough, use a large round platter or dish and cut around to make a perfect circle.

Then use a pizza cutter to cut your dough into even pieces. As Kenna's says make a pizza.

Happy Baking and hope your rolls turn out as well as ours did.

Feather-Light Overnight Rolls
You can freeze shaped dough for later use.

1 cup water
1 cup butter
¾ cup sugar
2 teaspoons salt
1 cup cold water
2 (.25 ounce) packages yeast
½ cup warm water
4 beaten eggs
7 ½ cups flour
Butter for spreading on dough

In a 6-quart pan bring the 1 cup water to a boil. Add the 1 cup butter, sugar, and salt; remove from heat. Add the 1 cup cold water. Dissolve yeast in ½ cup warm water (not hot). When first mixture is lukewarm, add yeast mixture and beaten eggs. Stir briefly. Add flour and stir together. Cover pan with lid and refrigerate overnight. When ready to toll out, divide in thirds (I do fourths). Lightly flour the surface of a bread board. Roll out each third in a large circle about ½ inch thick. Spread dough lightly with butter. Cut dough into 12 wedges and roll each up, beginning at the wide end, to form a crescent shape. Place on 3 greased baking sheets (12 rolls per sheet (I always place them close together and get more on one sheet)). Let rise for 4 hours. Bake at 400 degrees for about 12 minutes or until lightly browned. Makes 3 dozen rolls.