Prep 1 hr
Cook 10 mins
I got these from a doctor's wife in Cleveland. She would mix these rolls before she went to bed. Let them set overnight. Get up and roll them out and cut them and then after church would bake them. You don't need that much time to make this recipe but it just shows the easy convenience of them. I have done these within a few hours. Just as long as the rolls have time to rise. I am often asked to bring these to dinners.
- Dissolve yeast in warm water and 1/2 cup sugar.
- This will not rise like normal yeast recipes because of all the sugar.
- In a large bowl beat eggs, warm water, oil and salt.
- Add yeast mixture.
- Gradually add 4 cups flour to liquid mixture (dough will be very sticky).
- Let rise to twice it's size.
- Not necessary to knead the dough.
- Cover with plastic wrap and let stand overnight.
- In the morning:.
- Divide dough into 3 parts.
- Be sure to generously flour board or wax paper and rolling pin.
- (If you need to add a little more flour to dough in order to work, it's okay).
- (just enough flour though to where it doesn't stick to your hands).
- Roll out like a pizza and cut into 12 or 16 pie slices.
- Roll each slice from large to small end.
- Place on greased pan and allow room to rise.
- Let stand until you get home from church or until twice the size.
- Pop into a 375°F oven for 8-10 min or until lightly browned.
Delicious! These bake up so light as a feather and tender, you just want to keep going back for another! I did add an extra cup of flour so the dough was easier to handle and I loved the description you gave of rolling out like a pizza and cutting... made it so simple to get such an elegant looking roll! I didn't do the whole over night thing, but made them in a few hours to have with Sunday supper, warm right out of the oven. Thanks for sharing your recipe we'll be enjoying again and again :) Made for PAC Fall 09