No-knead light dinner rolls

Ingredients

1 package yeast
1/4 c butter
1 1/4 tsp salt
2 Tbs sugar
1 egg
2 3/4 c flour

Instructions

Dissolve yeast in 1/4 c warm (~85 degree) water for 10 minutes.

In a separate bowl, combine butter, salt, and sugar.  Pour 1 c of boiling water over them and stir until dissolved.

When it's cool enough for the yeast (~85 degrees), add yeast and egg.  Beat until blended.

Add the flour to form a soft dough.  Place the dough in a greased bowl, rotating so the top of the dough is also greased. Cover with cling wrap and let sit in the fridge for 2-12 hours, or cover with towel and let sit in the room until it doubles in bulk.

Punch it down. Roll small balls and fill each (greased) cup of a mini muffin tin with 3 balls.  Let rise again until doubled in bulk.

Bake in a pre-heated 425 degree oven for ~15-18 minutes.

Notes

This recipe was modified from a Settlement Cookbook recipe and first made by Kira. Laura now makes these rolls every year for Thanksgiving.