Serving Size:1 roll plain, butterhorn, or Parker House variations
Makes:2 dozen rolls
Overnight Rosette Rolls
In a large mixing bowl combine warm water and yeast. Stir to dissolve yeast. Add 1 1/2 cups of the flour, 1/3 cup melted butter, the sugar, salt, and egg. Beat with an electric mixer on low speed for 1 minute, scraping sides of bowl constantly.
Using a wooden spoon, stir in enough of the remaining flour to make a soft dough that just starts to pull away from sides of bowl (dough will be slightly sticky). Coat a 3-quart covered container with cooking spray. Place dough in container; turn to grease surface of dough. Cover and refrigerate overnight.
Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13 x 9 x 2-inch baking pan or baking sheets.
Divide each dough half into 16 pieces. On a lightly floured surface, roll each piece into a 12-inch-long rope. Tie each rope in a loose knot, leaving two long ends. Tuck top end under knot and bottom end into the top center. Place 2 to 3 inches apart on prepared baking sheets. Cover; let rise in a warm place until nearly double in size (about 45 minutes).
Preheat oven to 375 degrees F. Bake for 12 to 15 minutes for individual rolls or about 20 minutes for pan rolls or until golden. Immediately remove rolls from pans. If desired, brush tops of rolls with melted butter. Serve warm.