Light & Puffy Rolls have been the main roll recipe in our family for many years. My sister discovered this recipe in a cookbook at least 25-30 years ago. These rolls have graced every holiday dinner table since that time! It is also the same dough and technique that I use when I make cinnamon rolls and a cherry stollen, (will definitely have to post that one soon)!
You certainly don’t have to make the recipe into crescent shapes, but I think by rolling them like this, it makes the simple bread look much more elegant! Feel free to try any shape you like. Just be sure to have plenty of real butter and maybe some homemade strawberry jelly ready when they come from the oven. They won’t last long!
- 3 packages active dry yeast
- 2 cups lukewarm water
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 1/4 teaspoon salt
- 1 egg
- 7 cups all purpose flour
Sprinkle yeast on lukewarm water: stir to dissolve.
Add sugar, oil, salt, and egg; blend well.
Let stand 5 minutes.
Add 2 cups flour.
Beat with mixer at medium speed until smooth, about two minutes, scraping bowl occasionally.
Gradually add enough flour to make soft dough that leaves the sides of the bowl.
Turn out on floured surface and knead until smooth and satiny, about eight minutes.
Place dough in greased bowl; turn over to grease top.
Cover and let rise in warm place until doubled, about 1 1/2 hours.
To make rolls in the crescent roll shape:
Flour your surface. Take your ball of dough and roll into a circular shape.
Using a pizza cutter, cut dough into triangles as shown. I usually get about 20 triangles for this recipe. After cutting triangles, tightly roll each piece into the crescent shape like this. When the crescent is complete, pinch any loose ends tightly so keep in place.
Place crescent rolls on a baking pan and let them rise for about 30 minutes in a warm place.