Instructions: Combine 2 cups flour, yeast, sugar and salt, add butter. Add water all at once and beat at medium speed 2 minutes. Add eggs and 1 cup more flour and beat at high speed 1 minute. Stir in enough additional flour to make a soft dough, and knead until smooth and elastic. Cover with plastic and a towel. Let rest 20 minutes. Punch down and shape as desired. Place in greased pans and brush surface with oil. Cover loosely with plastic wrap and refrigerate for 2-24 hours. Remove from the refrigerator 45 minutes before baking. Bake at 375 degrees for 15 minutes for rolls or 20-25 minutes for coffee cakes.

NOTES : I used to work with a wonderful lady who was a school cook in Eastern Colorado. Every day she made fresh bread, in some form, for their lunch. She gave me a recipe for cream buns, which she said was her familys favorite. They are now my familys too! I made them one evening for a group of college students breakfast. Came back after shopping, and they were gone...they couldnt resist the buns. They suggested I make more for breakfast...(g)

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