Cook’s Notes: Allow 3 to 4 hours for the bread-making process. Long but worth it!
2 packages dry yeast
1 tsp sugar
1 c warm water (105-115° F)
2/3 c sugar
1 tsp salt
1 c butter, softened
1 c boiling water
2 eggs, beaten
6 – 7 c all-purpose flour, divided
Dissolve yeast and 1 tsp sugar in 1 cup warm water; let stand about 5 minutes.
Combine sugar, salt, and butter in a large bowl. Add boiling water, stirring until butter melts. Cool slightly. Add dissolved yeast, stirring well. Add eggs and 3 cups flour, beating at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85° F), free from drafts, 1 to 1.5 hours or until doubled in bulk.
Lightly coat three 9-inch round pans with cooking spray. Punch dough down; turn dough out onto a well-floured surface, and knead several times. Shape into 2-inch balls, and place 12 balls into each prepared round pan. Cover and let rise in a warm place (85° F), free from drafts, 30 to 40 minutes or until doubled in bulk.
Bake rolls at 325°F for 20 to 25 minutes or until golden. Yield: 3 dozen.
Source: Southern Living, February 1990 (page 108). Recipe by Susan Cheek of Montgomery, AL.