Instructions: Combine yeast and 1C. of lukewarm water. When this is dissolved, stir in salt, 1T. sugar, 3C. water and 4 C. flour. Beat well until bubble. Cover and set aside at room temperature for several hours or overnight.

After sponge has set, add the beaten eggs, oil (butter), 1C. sugar, and enough flour to make a soft dough. Turn out onto a floured board and knead. Place in a greased bowl and let rise until double in bulk. Knead down and place in refrigerator. Punch down daily.

When you are ready to use, remove the portion of dough desired from the refigerator and let it stand for 1 hour at room temp. Make out into rolls and put on a greased cookie sheet. Let rise until double in bulk. Bake at 400 degrees for 15 - 20 minutes.

These also make fine twice baked roll.. After you have made out the rolls, let rise until 3/4 as high as you desire (do not let them double, as they continue to rise after they go into the slow oven.) Bake at 275 for 40 minutes. This sets the dough, but does not completely bake it. Store in the refrigerator for a short time, or wrap well and freeze for longer storage. Thaw, if frozen, and bake at 425 for 8 minutes.

I got this recipe from a friend. It makes great cinnamon rolls too with "typical" cinnamon roll filling! I froze my twice baked rolls separately on a cookie sheet and then put them in a zip lock bag. Then, depending on how many I have for supper... I just take out what I need! I wish I could say how long the dough lasts in the fridge, but, my family wants them for dinner every night, so, when I make them, they last about 3-4 days.

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