This is another recipe that has been handed down for generations in my family. They are light, fluffy, buttery and absolutely delicious. This recipe is perfect for dinner or crescent rolls and it is also the same recipe I use for cinnamon rolls.
1/2 c. butter
2 t. salt
1/2 c. water
1/2 c. sugar
2 T. yeast
2 eggs, beaten
8-10 cups flour
* Heat milk, butter, salt, water and sugar in saucepan on stove until warm. Pour into mixer. Add yeast and eggs and let stand until frothy. Add enough flour to make a soft dough (in my Bosch mixer that is when the doughs stops sticking to the sides). Let knead in mixer for 1 minute. Dump into greased bowl and let rise until double in size. Depending on what you are making you:
Dinner Rolls: Pinch off small pieces and form them into round circles. Place on greased cookie sheet and let rise again until doubled and cook at 375 degrees for 18 mins.
Crescent Rolls: Divide into 2 parts and roll out one at a time into a circle. Cut into about 20-24 wedges and roll from outside-in. Place on greased cookie sheet and repeat with other dough. Let raise until double in size. Bake at 375 degrees for 15-18 minutes.
Cinnamon Rolls: Divide into two parts and roll, one at a time, into large circle. Spread with softened butter, then sprinkle with brown sugar and cinnamon (the amount depends on your preferences). Starting at one edge, roll up tightly. Cut with string or sharp knife into the size you like. Put on greased cookie sheet with spaces in between. Repeat with other circle. Let rise until double in size and cook at 375 degrees for 18-20 mins.
