Liz's Cresent Dinner Rolls

YIELD 24 rolls
Bake @ 400 degrees for 10 minutes
Approx: 20 minutes hands on time over a 3ish hour period


2 TBS active dry yeast
1/4 cup plus 1 TBS warm water (105-115 degrees)


1 cup milk
3 eggs
1/2 cup sugar
1/2 cup canola oil


2 tsp salt
~5 1/2 cups flour


In a small bowl, combine yeast and water. Cover and let stand for about 10 minutes. 


Meanwhile, heat the milk in microwave until warm, not scalding.


In a large bowl, beat the eggs, sugar, and oil with a whisk. Stir in the milk and yeast mixture. Stir in the milk and yeast mixture. With a wooden spoon stir in 5 cups of flour and salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky (so the rolls will turn out soft). 

Cover with plastic wrap sprayed with oil and rise 2-3 hours until it is sticky.


Grease a jelly roll pan and set aside.


Punch dough down and turn it onto a lightly floured surface. Pat it with additional flour if necessary for handling, and keep your hands floured. Divide the dough into 3 parts, roll each out into the size of a dinner plate. Using a pizza cutter, cut into eight wedges. Roll up each wedge, placing point side down on the pan. All 24 rolls will fit on one pan. Cover with a clean dishtowel and let rise until doubled in bulk, about 15 minutes.


Meanwhile, preheat oven to 400 degrees. Bake 5 minutes on the bottom rack; move to the middle rack and bake 5 more minutes or until the rolls are light brown. Brush with butter when done.


Store extras in freezer bags and reheat in the microwave.


from the food nanny rescues dinner