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
1In a large bowl or a stand mixer add warm water, yeast and sugar. Let stand for 5 minutes. Add the beaten eggs. Now add the flour and salt. Mix together. This dough will be sticky.
2On a lightly floured board dump out your dough and knead it until it is smooth and elastic. This dough should stay slightly sticky. Don't add more than 1/4 cup of flour while kneading. Put the dough into a greased bowl and coat the dough ball throughly with the oil. Cover with a towel and set in a warm place to rise until double in size about 1 1/2 hours. When dough has doubled punch it own, knead lightly and divide into 16 even pieces. I do this with a knife, I cut the dough ball in half, then in half again and again until I have 16 pieces. Roll these into balls and place on a well greased baking sheet, turning the rolls over in the pan until they are cover with the oil. Put them in a warm place to raise until double in size. This takes about an hour.
3Pre- heat the oven to 375 degrees, bake the rolls for 15-20 minutes or until they are brown. Brush with butter as soon as you take them out of the oven.
, 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.