Ginger's Butterflake Rolls

If I can make these on the first try, you can too.

2 packages yeast

1/4 C warm water

1 t. sugar

Dissolve yeast in a small bowl with the above 2 ingredients.

In a mixer, beat 1/2 C soft unsalted butter with 1/2 C sugar until fluffy. Add 3 room temperature eggs and beat.

Add yeast mixture and beat.

Add 4 1/2 C flour and 2 t. salt, beat on low until well incorporated. Turn mixer on medium speed and beat 10 minutes. [I add the flour slowly until the dough pulls away from the bowl]

Put dough ball into a buttered or sprayed bowl and cover with saran wrap - place in refrigerator [I let one batch sit in the fridge overnight and one for only a few hours - both turned out okay - you may even be able to freeze the dough at this point, but not sure].

3 hours before serving, divide dough in half. Roll out each ball on floured surface until 1/4" - 1/2" thick. Spread with softened unsalted butter. Roll up like jellyroll and slice roll of dough into 1 1/2" slices [go big if you like some drama]. Place each slice in a sprayed muffin tin. Repeat with second ball of dough.

Let rise in warm non-drafty spot covered with a dish towel.

Bake in preheated 400 degree oven for 10 minutes.