Everlasting Rolls

1. Dissolve the yeast in warm water.

2. Using a large mixing bowl or the bowl to the stand mixer, add the mixed yeast, sugar, salt, and 4 cups flour. Beat this for about 2 minutes.

3. Add the egg and butter, beating in the remaining flour gradually until the dough is smooth and elastic to the touch. (Start with 3 cups of flour working up to 4 cups if needed)

4. At this point - If the dough is going to be stored and not used immediately, cover the bowl with a damp cloth and put in the fridge. The dough will need to be punched down occasionally.

5. About 2 hours before baking, take the dough out of the fridge and knead it down using a little extra flour. Cut off the amount needed and return the extra to the fridge.

6. Shape the dough into rolls and place in a greased muffin tin or baking sheet.

7. Brush the tops with a little melted butter and let them rest and rise for 2 hours. A few minutes before baking, preheat the oven to 400*.

8. Bake for 12-15 minutes at 400*.