Sunday Dinner Rolls

By Addie

"I make the dough on Saturday night, and shape the rolls on Sunday morning. The rolls rise while I am at church, and are ready to pop into the oven for Sunday dinner."

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water
• 1 pinch white sugar
• 1/2 cup white sugar
• 2 eggs
• 1 cup warm water
• 1/2 cup vegetable oil
• 1 teaspoon salt
• 4 cups all-purpose flour

Preparation

Step 1

1. In a large bowl, stir yeast, 1/4 cup warm water, and a pinch of sugar.

2. In another bowl, beat eggs in 1 cup warm water; add oil and salt. Mix egg mixture into yeast, and add sugar. Gradually add flour. Cover with a damp cloth, and allow to stand at room temperature for 1 hour, then place in the refrigerator and allow to rise overnight. This dough is rather sticky, and will raise to at least twice it's size.

3. Divide the dough into 4 equal parts. Roll each section out into a circle on a floured board or wax paper. Cut into pizza slice shapes, and roll slices large end to small end. Place on greased flat baking pans, and allow to rise for 2 hours.

4. Bake at 375 degrees F (190 degrees C) for 8 minutes.
.....................

REVIEWS:

Wonderful and versatile. I solved the "sticky" issue by spraying my work surface and hands with Pam. That way I did not need any additional flour and the rolls stay soft and mmmmmmmmm... delicious.

I made again this rolls. I have made some changes and I already posted here earlier the changes that I made. But this time, I did not put it in the fridge. I just let it rise for an hour and shape it then let it rise again in the baking sheets for 40 minutes and bake it until done. One of my favorite recipes for rolls now. No need to wait overnight.

Loved them, they came out light and with a great buttery taste!

These were wonderful. Fluffy and light, though I did make some adjustments based on other reviews. Instead of 1 cup warm water, I used half a cup warm water and half a cup warm milk. I also used 1/2 cup melted butter in place of the vegetable oil, just because my family prefers buttery rolls. Great basic recipe, thanks!

I had the same problem as other reviewers with the dough being too soft and sticky. If the recipe had not stated that the dough would be sticky, I would have thought I did something wrong. I had to add a lot more flour just to work with it. And I like that no kneading is required. Having said all that, the end result was a very light and delicate roll. Family enjoyed them, so I will be making them again.

Perfect Roll recipe. I cut in 1 stick of cold butter instead of the oil, did the night before, then did half the batch like dinner rolls and half the batch like croissants and let them rise again, brushed with melted butter before baking. Makes a lot of rolls. Going to use this for Thanksgiving.

I started making this recipe about a year ago and every one who tries them can't stop eating them. I freeze them to keep them handy. I use two packets of yeast and let mix and rise in my dough machine. Then I pour out onto my floured board and cut into roll pieces. I place in a pan and let it rise. then cook for about 12 minutes. it always comes out perfect. thank you soo much. I have yet to try it the way the recipe calls for.. I'm just too impatient.

OUTSTANDING! Yes it's sticky, but this is the real old thing. My mother-in-law was around when I made them and I too thought it was too sticky. She got excited and said add just the least amount of flour to handle and shape the rolls. BETTER than any commercial crescent rolls and really easy and excellent taste. A bit on the sweet side so I'm also using them as breakfast buns with orange icing.

My whole family loved these! I let them sit in the fridge for a few days before rolling out. They had a real good flavor to them after "fermenting" for a few days.

Yep, this is my new perfect roll recipe, after trying 5 other recipes. I live at 5,000 feet, and didn't have to change anything except bake them for a little longer. Also, butter works as well as the oil, and you should experiment with egg brushed on top before baking - it is a unique texture and some people love it.

These turned out real nice. I found the dough very easy to work with. before I rolled them into shape I placed a small piece of hard butter in each roll. then rolled them up. added a little more butter flavor. making and freezing for Thanksgiving.

These are delicious! I was tempted to go easy and buy Pillsbury crescents but they're just so bad for you. Thankfully this recipe isn't much work! It's the crescent recipe I always come back to. I've done a hamburger ring with them where I place the dough triangles in a circle, fill with browned ground beef and cheese and then I roll up the crescents. Now I'm going to try the pizza roll recipe on this site with this dough.

These rolls turned out really light and moist! It was, however, really hard to work with the dough because it was incredibly sticky. But they were well worth the aggravation. Thanks for the great recipe!