Christine's Dinner Sweet Rolls

Submitted by Stacky5

"This recipe has been a holiday favorite in our family for years! It's one that my Mom passed down to my big sister, Christine, and so, therefore, she became the "Keeper of the Rolls..." We ALWAYS have these at every Thanksgiving and every Christmas, and there are never any leftovers of these rolls! Truly soft, light, sweet and wonderful! NOTE: Prep time includes 24 hours refrigeration time plus 3 hours rising time."

 

• Ready In: 28hrs 45mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 5 tablespoons margarine
• 1⁄2 cup sugar
• 1⁄2 teaspoon salt
• 1 cup boiling water
• 1 (1/4 ounce) package active dry yeast
• 1⁄4 cup lukewarm water
• 1 egg, beaten
• 3 cups flour, plus
• 2 tablespoons flour (approximately)

directions

1. Blend margarine, sugar, salt and boiling water. Let cool.
2. Dissolve yeast in 1/4 cup likewarm water.
3. Add to first mixture when it is cooled.
4. Add beaten egg and flour.
5. Blend until sticky. Place in refrigerator (covered with plastic wrap) at least 24 hours.
6. When ready to use, divide into 3 sections (8 rods each). Roll like pie dough. Cut in triangles. Roll large end of triangles to small pointed end (Crescent shapes).
7. Place crescents on greased cookie sheet and let rise at least 3 hours in a warm (room-temperature) place.
8. Bake in preheated 375 degree oven for 12-15 minutes.
9. NOTE: The least amount of flour used, the lighter the rolls will be. (You just need enough to make the dough "sticky.") Dough can also be used for sweet rolls and pizza crust -- Just cut sugar in 1/2 for pizza crust dough.

Reviews

[COOKGIRl]

I've been on a dinner roll kick lately and this is another good one! Mine didn't turn out as perfectly shaped as the rolls in the <---photo, but they tasted delicious at least! Thank you Stacky and may your memory live on through your recipes!

 

[sadie44]

well 2 more cup of flour do for this recipe .

 

[Saras Grandma]

I made a double batch of these for Christmas Eve. The best part was that you made the dough a day ahead and put it away until you rolled them out. I rolled out, cut (pizza cutter works great)and rolled 40 rolls in 20 minutes. They were stubborn risers though. So I heated up the oven a little 170 degrees turned it off and put the pans of rolls in covered with dish towels and the oven door open. They rose much faster. They apparently need a very warm environment to rise in the 3 hours suggested. When they came out of the oven I was impressed with the recipe and my rolls. From a bakery beautiful,plus my guests had the pleasure of the wonderful home baked smell as well. Lots of compliments. I did add about 2 cups extra flour to a double batch. I will make these again and again. I thought it might be interesting to brush a few triangles with melted butter before rolling them up. If it's a good thing I'll let you know. Thanks for a wonderful permanent addition to my recipes.

 

[Joyce 2]

On Thanksgiving day I did not realize I needed to raise the rolls for 3 hours so, I made them later that night. I ended up kneading more flour into the dough before I could shape the rolls. They were worth the wait, light and delicious. I do wonder however if the 3 hours rise is necessary.

 

[pwhitten]

I had to use way more than 3 cups of flour, and still ended up with what looked like a bowl of batter rather than dough. After refrigerating for a day, I tried to roll the dough as directed, but it was still way too soft and sticky to form into crescent shapes. I ended up putting spoonsful of the dough into muffin tins. The taste of the rolls was average.