Out of this world rolls revisited

Out of this world rolls

2 pkg (2 Tablespoons) active dry yeast
1/4 C warm water

1 stick (1/2 Cup) Margarine
1/2 C sugar
3 eggs,beaten
1 C warm water
2 teaspoons salt
4 1/2 C flour

Soften yeast in 1/4 C warm water. In large bowl, combine margarine, sugar, beaten eggs, 1 C warm water and salt. Stir in softened yeast and 2 1/2 C flour. Beat with hand mixer until smooth and well blended. Add remaining flour, mixing with hands, to make soft dough; mix thoroughly. Cover and allow to rise in warm place until doubled in bulk, about 1 hour. Punch dough down;place in refrigerator overnight.

Three hours before baking, roll out by dividing dough in 2 portions. Roll each portion on lightly floured surface to rectangle 1/2 inch thick. Spread with softened butter (I melt mine) or margarine. Roll jelly roll style and cut in 1 inch slices. Place slices cut side down in greased muffin cups and on cookie sheets. Cover and allow to rise 3 hours. bake in 400 degree oven for 12-15 minutes, until lightly browned. Makes 1 dozen large dinner rolls.