|4 1/2 c||all purpose flour|
|2 pkg||active dry yeast|
|2 large||eggs beaten slightly|
|1 1/4 c||warm water|
This recipe came from a friend Mabel Smith. She was an excellent cook. Mabel served these rolls at every meal. She was raised during the depression so they were thrifty and you did't need a lot of ingredient to make them. They turn out good every time. The dough can be refrigerated for up to a week so you just use however much you want. These are not angel biscuits they are yeast rolls
, make the dough but don't let it rise. Put the dough into a greased bowl and coat all sides, cover tightly with plastic wrap. You can keep the dough in the refrigerator for up to a week. Remove from the fridge when your ready to make the rolls. Let it sit on the counter for 20 minutes before working it into rolls. Let rise until doubled, this may take up to 2 hours or you can speed it up by putting it in the oven with a pan of hot water.