Grandma's Buttery Holiday Rolls

5 teaspoons active dry yeast
1/2 cup warm water (baby bottle warm)
1 teaspoon sugar
1/2 cup softened butter (or heat it with milk in microwave)
1 and 1/2 cups warm milk (baby bottle warm)
3 eggs
1/2 cup sugar
1 and 1/2 teaspoon salt
5 and 1/2 cups flour, plus more for rolling
4-8 tablespoons softened butter, for spreading
In a large bowl (or freestand mixer) combine yeast, water, and 1 teaspoon sugar. Let stand for 10 minutes to "proof" the yeast. If the yeast rises, continue. If it does not, discard the yeast and begin again. Add butter, milk, eggs, 1/2 cup sugar, and salt. Stir in 2 and 1/2 cups flour with a wooden spoon. Dough will be extremely sticky. Let stand, covered in a warm place for one hour. Add remaining flour, stirring with a wooden spoon for two minutes. Dough will be sticky and ragged. Place dough in refrigerator or cold place (basement or garage?) overnight. About 90 minutes before serving time, divide dough into two balls. On a floured surface, roll one ball out into 12 inch circle. Generously butter top of circle. Cut circle into 16 equal wedges. Roll up, beginning with wide edge. Tuck raggedy edge under and place on greased cookie sheet. Allow to rise, covered in a warm spot for 45 minutes to 1 hour, or until almost doubled. Bake at 350 degrees for about 12 minutes. (Rolls can be frozen at this point, tightly wrapped. Bring to room temperature before warming in oven for five minutes.)

Recipe From: Prudence Pennywise
Tutorial

Honey Mustard Chicken

4 boneless, skinless chicken breasts. If they are overly thick, slice them in half.
1/3 c butter, melted
1/3 c honey
2 Tbsp of mustard - I used just regular mustard. Recipe says you can use dijon if you prefer the taste of it.
1/4 tsp salt

Tenderize meat. Mix up sauce. Pour sauce over chicken in a glass baking dish. Bake in oven - 350 degrees for 45 minutes to an hour. Baste every 15 minutes - I actually just turned the chicken every 15 minutes. Delicious with mashed potatoes.