Scoop and Bake Dinner Rolls

4 1/2 C flour
1/2 C sugar
2 t salt
2 envelopes rapid rise or instant yeast
2 C water, heated to 110 degrees
12 T butter, softened
2 large eggs

Heat oven to 200 degrees & maintain temperature for 10 min, then turn off oven. Grease 2 muffin tins. Whisk together 2 1/2 cups of flour, sugar, salt and yeast in a large bowl. Whisk in water, butter and eggs until very smooth, about 2 minutes. Add remainint flour and mix with a rubber spatula until just combined. Cover bowl with greased plastic wrap and place in warm oven until batter is doubled in size, about 30 minutes. Remove batter from oven and heat to 375 degrees. Punch down dough and scoop batter evenly into muffin tins. Cover with greased plastic wrap and let rise at room temperature until batter nearly reaches the rims of the muffin cups, about 15 minutes. Remove plastic wrap and bake until rolls are golden, 14 to 18 minutes. Serve.
Makes 2 dozen.
(Make Ahead: After being covered with greased plastic wrap, the batter can be refrigerated in the muffin tins for up to 24 hours. When ready to bake, let the batter sit at room temperature for 30 min before proceeding with the recipe.)
Cooks Country Magazine- Oct/ Nov 07