No Knead Refrigerator Rolls

4 - 4 1/2 cups self-rising flour
2 packages active dry yeast
1/2 cup sugar
1 teaspoon salt
1 cup water, (120°F - 130°F)
1/2 cup butter, melted
3 eggs

In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt. Add water, butter and eggs. Stir until mixed then beat for 2 min. at medium speed. Stir in about half of the flour (2 – 2 1/2 cups) or until a stiff dough is formed.
Spray the inside of a plastic bag with nonstick spray. Form dough into a ball and place in plastic bag.

Refrigerate dough for at least 2 hours or up to 4 days.

Dinner Rolls:
Lightly grease 2 cupcake pans. On a lightly floured surface divide refrigerated dough into 4 equal portions. Cut each quarter into 6 equal pieces and shape into balls. Place 2 into each greased muffin cup. Brush top of rolls with melted butter. Cover loosely with plastic wrap and allow to rise in a warm place until doubled in size, 45 – 60 minutes.
Preheat oven to 375°F. Remove plastic wrap from dough.

Bake at 375°F hot 18 – 28 min. or until lightly golden brown. Remove roll from pan. Brush tops with melted butter.