Wednesday, July 21, 2010

Adena's Rolls

This is the same recipe that I use for Cinnamon Rolls But this is the way the were originally introduced to me. My wonderful sister-in -law Adena has made these rolls a tradition in our family and I have since passed it on to many others. They are even great as sandwich rolls the next day. These are THE BEST!

Adena's Rolls
(36 rolls)

2 cups warm water
3/4 cup melted butter, plus more for brushing on the dough
3/4 cup sugar
1 T salt
3 eggs
1 1/2 T yeast
6-7 cups flour

Dissolve yeast in water. Add the rest of the ingredients and two cups of the flour. Mix until smooth. Continue adding more of the flour until the dough holds together but is still sticky. Use this dough as sticky as you can handle. Knead until smooth. It should be the consistency of
play dough. Let rise until double, about 1 to 1 1/2 hours depending on the temperature in your kitchen. Knock down. Divide into 3 balls. Roll each ball, one at a time, into a circle about 1/2 inch thick. Brush the circle with melted butter. Cut each circle into 12 slices like a pizza. Roll each slice, starting at the fat end, into a crescent shape. Place the rolls on a greased cookie sheet and cover with plastic wrap sprayed with cooking spray. Let them rise until they are about the size you want eat them. Bake them at 400 for 8-10 minutes. I brush the tops of the warm rolls with MORE melted butter just for good measure!
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