Ingredients
1 package (1/4 ounce) active dry yeast2/3 cup warm water (110° to 115°)2 large eggs, room temperature, lightly beaten5 tablespoons butter, melted and cooled2 tablespoons sugar1 teaspoon salt3-1/4 to 3-3/4 cups all-purpose flour
Preparation
In a large bowl, dissolve yeast in warm water. Add eggs, butter, sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. On a lightly floured surface, roll dough into a 13x9-in. rectangle. Transfer to a greased 13x9-in. baking pan. Using a sharp knife, cut dough into 16 pieces. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°.
Bake 20 minutes or until golden brown. To serve, separate into rolls.
