Maryjane's rolls

From the kitchen of Jessica Hazen

This dough can be made several ways.  I also make whole wheat rolls using half whole wheat flour and half all-purpose flour.  The dough also works great for cinnamon rolls or orange rolls.

Ingredients:
1 c. melted butter, plus more for brushing.
2 c. very warm water
2 T. yeast
1 c. + 2 T. sugar (with yeast)
6 beaten eggs
1 1/2 t. salt
9 c. all-purpose flour

Directions:
Melt butter.  Set aside to cool.

Put water, 2 T. sugar and yeast in mixer bowl fitted with dough hook.  Mix and let foam for a few minutes.

Add cooled butter.  Mix.  Add 1 cup sugar and eggs.  Mix.  Add 4 c. flour and salt.  Mix.  Add 4 1/2 c. four (save 1/2 cup flour for rolling out).  Mix.  Dough is wet and sticky.

Pour dough into a large greased bowl and cover with a kitchen towel.

Rise 2-4 hours until double.  (usually 2)

Pour dough out on floured surface.  Divide into four pieces.  Roll each into a 12 inch circle and cut into 12 pie-shaped wedges.  Roll triangle wedges into crescent shape and place on greased cookie sheet with about an inch space in between.  Cover and rise again 1-2 hours.

Bake at 400* for 8-10 minutes, until brown on the bottom.

Brush immediately with melted butter.

If putting in fridge to rise, do 1st rise, then shape into crescent, let sit 1 hour until room temperature.